Mushroom cream

Our friend Laura, from the blog Because, doesn't want to miss the opportunity autumn gives us to prepare a fine and exquisite mushroom recipe. Enjoy this delicious cream!

I admit it may sound exaggerated to say that the heavens opened for me with the navaja para setas de Opinel, but I promise it's true... At least, the mushroom heaven and I assure you it's a place worth visiting ;) Now seriously, this season I'm much more encouraged than others to prepare dishes with mushrooms and wild fungi at home, and the reason is simple. Cleaning is greatly simplified with this utensil. With just a linen cloth or kitchen paper and the brush on the base of the knife most of the mushroom dirt is removed. By gently scraping with the knife's blade the most stubborn clumps of dirt are removed, without wasting the desired mushrooms... I'm telling you it's wonderful, trust me and take advantage of the season to make tasty recipes like this delicious mushroom cream!

Ingredients

(for 4 people)

• 500gr of assorted wild mushrooms and fungi
• 1 large onion
• 1 small glass of vino banco (optional)
• 1/2 liter of broth or water
• 1-2 tablespoons of extra virgin olive oil
• 2-3 tablespoons of creme fraiche (optional)
• Salt and pepper to taste
• To decorate: 1 clove of common garlic and one clove of black garlic (optional)

Preparation

1. Clean the mushrooms and fungi well using the navaja para setas opinel and a cloth or kitchen paper. Cut them up and, if desired, reserve a few to garnish.
2. In a saucepan (preferably in a cast iron casserole), sauté the onion sliced with the oil. When it's translucent, add the wine and let it evaporate, stirring occasionally with a wooden spoon.
3. Add the sliced mushrooms and fungi and season with salt and pepper. Sauté until the mushrooms release their water and there is hardly any liquid left in the pan. Then add the water or broth and let it cook for about 15-20 minutes over low heat.
4. Place the onion and mushrooms in the blender jar, avoiding as much as possible adding the liquid. Blend well and add liquid little by little until you obtain the desired creamy consistency.
5. If desired, you can add creme fraiche to taste; it adds creaminess and a very special flavor.
6. Season with salt and pepper to taste. Serve with mushroom slices sautéed on the griddle, as well as sliced and fried garlic cloves.
7. We can combine slices of common garlic with slices of black garlic. We can also add a little more creme fraiche to decorate and some sprouts.

Note: A trick for a more intense mushroom cream flavor is to replace part of the fresh mushrooms with dehydrated mushrooms, and use the soaking water as the liquid to cook the cream.