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Mushroom puree with cream
Mushroom puree is a dish for those who are bored with the usual side dishes. This mushroom puree, light and delicate in consistency, will perfectly complement your main hot dishes of meat and fish. The puree takes a minimum of time to prepare, has a low calorie content and a fragrant, creamy taste. Mushroom puree will become an original side dish, served in portions, and will be appreciated by guests at your table. Do not be afraid to combine the puree with fresh herbs, vegetables or croutons, this will add richness and a fresh taste to the dish.
How to cook Mushroom puree with cream
Step 1
Cut the washed champignons into medium-sized pieces, place in a saucepan, add water and cook over medium heat.
Step 2
Skim off the foam during cooking, add salt and pepper to taste, after boiling, cook until done for 10-15 minutes. Pour in the cream 5 minutes before the mushrooms are done.
Step 3
Remove the mushrooms from the heat, add the butter and puree with an immersion blender until smooth. You can add spices, such as nutmeg or paprika, during the process.
Step 4
Serve the finished mushroom puree with meat and fish dishes. You can garnish with fresh herbs to taste or serve with slices of meat, ham or lightly salted fish. Enjoy!
Mushroom puree with cream - FAQ About Ingredients, Baking Time and Storage
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