An irresistibly creamy and flavorful porcini mushroom cream, perfect for autumn comfort food. Ready in just 30 minutes, this light dish will delight all porcini mushroom lovers!
First, soak the dried porcini mushrooms in warm water for 2 hours, then rinse and drain them.
Clean the aromatics: finely chop the garlic, onion, and carrots.
In a pot, make a light sauté by adding 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 spoon. Add the whole parsley and the vegetable broth.
Cook over low heat for about 20 minutes, then use an immersion blender to create a cream.
Adjust salt and pepper to taste.
Before serving, add a drizzle of extra virgin olive oil or grated cheese as desired.
Blender
Pot
Store for a maximum of 2 days
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.
Italy
| Energy (kcal) | 48.59 |
| Carbohydrates (g) | 1.28 |
| of which Sugars (g) | 1.11 |
| Fat (g) | 3.83 |
| of which Saturates (g) | 0.58 |
| Protein (g) | 1.8 |
| Fiber (g) | 1.11 |
| Sale (g) | 0.26 |
