Classic mushroom cream in cocotte

When the cold weather arrives, there's nothing better than a comforting cream to warm you up. This time, with our classic mushroom cream recipe , which we prepare in the iron cocotte. The intoxicating aroma of mushrooms sautéing in the kitchen evokes a feeling of warmth. and familiarity, like a hug in the form of flavour. The process is a delight for the senses, from the gentle crackling as they cook to the irresistible aroma that gradually unfolds.

In addition to delighting the palate, slow cooking in the iron cocotte allows for even heat distribution, enhancing the flavors and maintaining the texture and nutrients of each ingredient. The magic is in the time: the rapid heat retention of the iron allows you to sauté the base ingredients of the cream in just a few minutes, retaining its flavor , and when you lower the heat and add the broth to prepare the cream, the slow cooking process 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.

Ingredients

• 2 tablespoons of butter (you can substitute it with mild olive oil)
• 2 leeks
• 4 cloves of garlic
• 400 g of assorted mushrooms (champignons, portabello, shiitake...), reserving some
• 500 g hot chicken broth (you can also use vegetable broth)
• 250 ml of 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, to sprinkle (optional)
• Additional mushrooms for serving (optional)

Preparation

1. Heat the Le Creuset cocotte over a low heat (we used a 24cm round one). Heat the butter and add the roughly chopped 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 leeks are slightly golden (you can increase the heat to medium). About 7-8 minutes total cooking time.
3. Chop the mushrooms into large pieces and add them to the leeks. Cook over medium heat for 3 minutes, stirring occasionally.
4. Add the salt and white pepper.
5. Pour in the hot broth and let it cook for about 15 minutes over low heat.
6. After this time, add the cooking cream and transfer the mixture to a blender. Blend until you obtain a creamy texture (you can also blend directly in the cocotte and pass the cream through a sieve).
7. Optional: some people like to add a cream cheese to the cream, for the flavour and creamy texture it also provides. If you want to try it, add it at the time of adding the cream, before blending.
8. The cream should be served 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 (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 drizzle of olive oil (or truffle oil ) and sprinkle with a pinch of truffle salt (it's delicious! Sprinkle with some sesame seeds or serve with some croutons. Enjoy!