Mushroom cream (3)
Instructions
Clean the mushrooms and cut them into slices and let them cook with approximately 20 g of butter.
Add the salt.
Prepare bechamel sauce: in a saucepan, melt the remaining butter, Add flour and stir with a wooden spoon, then add the milk and bring to the boil, stirring constantly; combine salt and nutmeg.
Pass the fungus through a sieve (or Bravo Simac), combine the sauce and let simmer for about 10 minutes.
Dilute with the broth, boil again and add the chopped parsley.
Serve the cream with croutons fried or toasted.
Ingredients and dosing for 4 persons
- 300 g of fresh mushrooms
- 2 tablespoons of flour
- 70 g of butter
- 25 cl of milk
- 75 cl of broth
- Chopped parsley
- Salt
- Nutmeg