An irresistibly creamy porcini mushroom cream, rich in flavor, perfect for an autumn comfort food. Ready in just 30 minutes, this light dish will win over all porcini mushroom lovers!
First of all, soak the dried porcini mushrooms in warm water for 2 hours, then rinse and drain them.
Clean the flavorings garlic, onion and carrots, chopping everything finely.
In a pot, make a light sauté by adding the extra virgin olive oil with the garlic, onion and carrot.
After a few minutes, add the porcini mushrooms and sauté for a few minutes, stirring with a ladle. Add the whole parsley and the vegetable broth.
Cook over low heat for about 20 minutes; using an immersion blender, create a cream.
Season with salt and pepper to taste.
Before serving, add a drizzle of extra virgin olive oil or some grated cheese to taste.
Blender
Pot
Wine
Store for a maximum of 2 days
The porcini mushroom cream can be stored in the refrigerator for up to 2 days. It is recommended to serve with toasted bread croutons and a drizzle of extra virgin olive oil.
Italia
| Energy (kcal) | 31.33 |
| Carbohydrates (g) | 2.38 |
| of which sugars (g) | 2.23 |
| Fat (g) | 0.58 |
| of which saturates (g) | 0.12 |
| Protein (g) | 3.26 |
| Fibre (g) | 2.21 |
| Salt (g) | 0.18 |
