Crema de Champiñones

Deliciosa crema de champiñones, el primer plato perfecto

When I was in my third year at college, I got a grant to go to Hollywood to study cinema. And there I was, going on an adventure, specially a gastronomic one. It was impossible to import food, not to talk about Spanish ham or olive oil so I had to buy an oil with a non real colour which made all my food taste exactly the same; and it wasn’t very good.

From that adventure, comes my love for mushroom soul because, even if it’s not very nice of me (a foodiegastrogourmet) saying that: canned mushroom soup was my lover there and I almost fed myself with that.

I must say it’s not that bad; of course, it’s not homemade and it doesn’t taste the same. So today I have for you the original homemade recipe with fresh mushrooms, olive oil and homemade chicken stock (cooked by my mum who is actually the expert and she’s going to enjoy reading this)

(English) Mushroom Soup

If you can, use a homemade chicken stock to get a much natural flavour.

  • Serves: 4

Ingredients

  • 3 tbsps. Olive oil
  • 450 grams white button mushrooms
  • 3 garlic cloves
  • Salt
  • Pepper
  • 3 tbsps. Oat Flour
  • 350 milliliters chicken stock
  • 350 milliliters coconut milk

Instructions

  1. Wash and dry the mushrooms.
  2. Cut them in pieces (I like them cut in slices, but it’s up to you)
  3. In a saucepan, putt he olive oil, mushrooms and garlic cloves (sliced).
  4. Cook until the mushrooms have lost all the water.
  5. Add flour and fry for a minute or two. Add salt and pepper to taste.
  6. Heat the chicken stock into a saucepan.
  7. Add the mushrooms and bring to boil.
  8. Add the heavy cream and low down to medium heat. Cook for 5 minutes until the cream has thickened.

Deliciosa crema de champiñones, el primer plato perfecto

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