Mushroom cream recipe of 18-11-2007 [Updated on 28-08-2018]
The fact that I love mushrooms I think it is now clear to everyone, given the countless recipes with mushrooms that place heheheh!
For the first time, last night I tried my hand at preparing homemade mushroom cream, also because I had to inaugurate my new toy, the chopper :)
How to make the Mushroom Cream
Prepare the thick béchamel by forming a roux with 20 g of butter, 20 g of flour and 200 ml of milk.
Soak the dried mushrooms for 20 minutes in a saucepan with warm water.
Now squeeze the mushrooms and brown them in a pan with 20 g of butter and a clove of garlic.
Season with salt and pepper and sprinkle with grated nutmeg.
Prepare the vegetable broth.
Lift the garlic clove and chop the mushrooms (and here is my new toy).
Cook the mushrooms in a saucepan with the bechamel for 5 minutes.
Now add the hot broth slowly, a little at a time, and bring to a boil.
Now add the chopped parsley and continue boiling for about 3-5 minutes, to thicken the cream of mushrooms.
Serve the mushroom cream with some croutons prepared by toasting the bread and then passing it in butter and grated Parmesan cheese.