When the cold weather arrives, nothing better than a comforting cream to go into the cocotte. This time, with our classic mushroom cream recipe , which we prepare in the iron cocotte. The heady aroma of mushrooms sautéing in the kitchen evokes a feeling of warmth and familiarity, like a hug in the form of flavor. The process is a delight for the senses, from the soft sizzle when cooking to the irresistible aroma that gradually unfolds.

In addition to delighting the palate, cooking over low heat in the iron cocotte allows for uniform heat distribution, enhancing the flavors and maintaining the texture and nutrients of each ingredient. The magic is found in time: the rapid heat retention of the iron allows you to sauté the base ingredients of the cream in a few minutes, retaining its flavor , and by lowering the heat and adding the broth to prepare the cream, the slow process of Cooking highlights the nuances of each flavor, transforming simple ingredients into an exquisite gastronomic creation, full of nuances and nutrition.

I hope you'll join us on this culinary journey as we share the joy of slow cooking with love in every spoonful.

Mushroom cream recipe

Ingredients

  • 2 tablespoons butter (you can substitute it with mild olive oil)
  • 2 leeks
  • 4 cloves of garlic
  • 400 g of various mushrooms (mushrooms, portabello, shiitake...), reserving some
  • 500 g hot chicken broth (you can also use vegetable broth)
  • 250 ml cooking cream (18% mg)
  • 1 tsp salt
  • 1/2 tsp white pepper
  • Truffle oil , to drizzle at the end (optional)
  • Black and white sesame seeds, for sprinkling (optional)
  • Additional mushrooms to serve (optional)

Preparation

  1. Heat the Le Creuset cocotte over low heat (we used a 24 cm round one). Heat the butter and add the roughly cut leeks. Sauté them, mixing the leek with the melted butter, using a spatula.
  2. After a couple of minutes of sautéing the leeks, add the chopped garlic. Continue sautéing until the leek is slightly browned (you can increase the heat to medium). About 7-8 minutes of total cooking.
  3. Coarsely chop the mushrooms and add them to the leeks. Cook over medium heat for 3 minutes, stirring occasionally.
  4. Add salt and white pepper.
  5. Pour in the hot broth and let it cook for about 15 minutes over low heat.
  6. After that time, add the cooking cream and transfer the preparation to a glass blender. Blend until you obtain a creamy texture (you can also blend directly in the cocotte and pass the cream through a Chinese strainer).
  7. Optional: there are those who like to add a creamy cheese to the cream, for the creamy flavor and texture it also provides. If you want to try it, add it at the time of adding the cream, before blending.
  8. You should serve the cream hot. If you have prepared it in advance, you can heat it in the microwave or over medium heat in the cocotte.
  9. When serving, sauté the reserved mushrooms in a skillet pan (you can cut them into slices) in a little oil - ideally, sautéed in a little truffle oil.
  10. Serve the cream with the sautéed mushrooms, a splash of oil (or truffle oil ) and sprinkle a pinch of truffle salt (It's a delight! Also sprinkle some sesame seeds or serve with some croutons. Bon appetit!

Cocotte cream recipe
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Comments

Claudia&Julia said:

Hola Cecilia, cómo nos alegran tus palabras!! muchas gracias! Saludos y a disfrutar de cocina.

Cecilia Iturra said:

Me encantan tus recetas, son ricas,faciles de preparar, soy de Chile,muchas gracias

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