Our friend Laura, from the Because blog, does not 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 exaggerated to say that the sky has opened for me with the Opinel mushroom knife , but I promise you that it is true... At least, the heaven of mushrooms and I assure you that it is a place worth visiting ;) Now seriously, this season I am encouraging myself much more than others to prepare dishes with mushrooms and wild mushrooms at home, and the reason is simple. Cleaning is greatly simplified with this utensil. Just with a cloth or kitchen paper and the brush at the base of the knife, most of the soil from mushrooms and fungi is removed. Gently scraping with the edge of the knife, the most stubborn lumps of earth are removed, without the need to waste the desired mushrooms... I tell you that it is wonderful, listen to me and take advantage of the season to make delicious recipes like this delicious cream of mushrooms !


(for 4 people)

  • 500g of assorted mushrooms and wild mushrooms
  • 1 large onion
  • 1 small glass of white wine (optional)
  • 1/2 liter of broth or water
  • 1-2 tablespoons of 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)


  1. Clean the mushrooms and mushrooms well with the help of the opinel mushroom knife and a cloth or kitchen paper. Chop them up and if you want, reserve a few for decoration.
  2. In a casserole (preferably in a cast iron cocotte ), fry the sliced ​​onion in the oil. When it is transparent, add the wine and let it evaporate, stirring from time to time with a wooden spoon.
  3. Add the chopped mushrooms and mushrooms and season with salt and pepper. Sauté until the mushrooms have released their water and there is hardly any liquid in the pan. Then add the water or broth and let it cook for about 15-20 minutes over low heat.
  4. In a blender glass, add the onion and mushrooms, avoiding adding the liquid as much as possible. Mix well and add liquid little by little until you get the desired creamy consistency.
  5. If you want, you can add creme fraiche to taste, it provides creaminess and a very special taste.
  6. We put to the point of salt and pepper. We serve it accompanied by some slices of grilled sautéed mushrooms as well as 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 to the cream of mushrooms is to substitute part of the quantity of fresh mushrooms for dehydrated mushrooms, and use the hydration water as liquid to cook the cream.


Suny Senabre said:

Estamos en plena temporada de este ingrediente que nos puede dar mucho juego en la cocina. Esta crema me parece una opción buenísima para deleitarnos.
Además está tan bien presentada que con tan solo mirarla entra pro los ojos.


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