Mushroom cream puree
Description
The recipe won't take much time. This method of preparing mushroom cream purée can rightfully be called a classic of French cuisine. It's so delicate and aromatic that sometimes I don't add anything except salt as seasoning. Well, perhaps you could add some herbs (basil, for example, would be an interesting match), or serve it with store-bought cheesy-flavored croutons. Anyway, I won't advertise it too much—here's a classic mushroom cream purée recipe for you to try. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash and peel the onion, carrots, and mushrooms. Set aside some mushrooms for garnish, and grind the rest in a meat grinder or blender.
- 2
Step 2
2. Transfer the mushroom puree to a saucepan, add water and 1 tbsp of butter. Place the onion and carrot on top. Simmer over low heat for 30-40 minutes.
- 3
Step 3
3. In a separate saucepan, melt the butter and sauté the flour in it, then add the boiled milk. Cook, stirring constantly, to prevent lumps from forming.
- 4
Step 4
4. Now add this mixture to the already prepared puree (remove the onion and carrot), add spices and salt. Cook for another 5 minutes, stirring constantly.
- 5
Step 5
5. Serve, garnished with herbs and mushroom halves.