Mushroom cream

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

I admit that it may sound like an exaggeration to say that the Opinel mushroom knife has opened up to me, but I promise you that it is true... At least, mushroom heaven, and I assure you that it is a place worth visiting ;) Seriously, this season I am more encouraged than others to prepare dishes with wild mushrooms at home, and the reason is simple. Cleaning is made much easier with this utensil. Just a cloth or kitchen paper and the brush at the base of the knife remove most of the soil from the mushrooms. Gently scraping with the edge of the knife removes the most stubborn clumps of soil, without having to waste the desired mushrooms... I tell you that it is wonderful, trust me and take advantage of the season to make delicious recipes like this delicious mushroom cream!

Ingredients

(for 4 people)

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

Elaboration

1. Clean the mushrooms well with the help of the Opinel mushroom knife and a cloth or kitchen paper. Cut them into pieces and, if you want, set aside a few to decorate.
2. In a saucepan (preferably a cast iron cocotte ), sauté the sliced ​​onion in the oil. When it is transparent, add the wine and allow it to evaporate, stirring occasionally with a wooden spoon.
3. Add the chopped mushrooms and season with salt and pepper. Sauté until the mushrooms have released their water and there is hardly any liquid left in the pot. Then add the water or broth and cook for about 15-20 minutes over a low heat.
4. Place the onion and mushrooms in a blender, avoiding adding liquid as much as possible. Blend well and add liquid little by little until you obtain the desired creamy consistency.
5. If you want, you can add creme fraiche to taste, it adds creaminess and a very special taste.
6. Add salt and pepper to taste. Serve with some slices of sautéed mushrooms and some 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 flavor in the cream of mushroom soup is to replace part of the quantity of fresh mushrooms with dehydrated mushrooms, and use the water from the hydration as the liquid to cook the cream.