Porcini cream for Pasta and Soups
- May 30
- 3 min read
Updated: Jun 16
This creamy mixture is ideal for pasta or mushroom soup. If you use it for soups, you can add Swiss chard, spinach or carrots to make it richer. Preparation is quick and simple. Before preparation, read the NOTE at the bottom of the text. Follow recipe.
Ingredients: simple, total time: 60 min.
450 g Porcine with mixed mushrooms/ diced
3 Tbsp Olive oil EVO
1 medium onion/ finely chopped
pinch of salt
black pepper to taste
2 cloves of garlic/ minced
70 ml white wine
40 g butter
400 ml vegetable broth/ or Porcine broth
1 Tbsp flour +100 ml water
water as needed
1 Tbsp Philadelphia/ or sour cream
1 Tbsp parsley leaves / finely chopped
Preparation:
Prepare all the ingredients as described above.
Fry the chopped onion about 3–4 minutes in olive oil until it becomes glassy and soft
Add chopped garlic and mix everything well for about a minute.
Add 70 ml of wine and cook for about 3–4 minutes until the alcohol evaporates.
When the alcohol has evaporated, turn off the heat, pour all the ingredients into the mixing bowl.
Blend everything into a creamy mixture, then return everything to the pan.
Continue to cook at a low temperature, add the butter, wait for it to melt, then add the all mushrooms and broth, cook for about 25 minutes, half covered with stirring occasionally.
When 1/3 of the liquid has evaporated, add flour mixed with water, salt and black pepper to taste, continue cooking for another 10 minutes.
During cooking, depending on the density you want to get (if you are working for pasta or soup, add a little water as desired) add Philadelphia or sour cream, stir well and continue to cook 5 minutes.
At the very end, sprinkle with fresh parsley.
Buon appetito!
NOTE:
You can also use dry porcini mushrooms soaked in 100 ml of liquid for about 20 minutes in this recipe, don't throw away the liquid, it will give a better taste, stew it in the same way as the other mushrooms.
You can pack this Porcini and mushroom cream in special boxes with a lid and keep it in the freezer for up to 1 month. The day before preparation, remove from the freezer and heat in a pan.
You can use this cream as a topping for chicken or other meat, or as a filling for lasagna. If you are making lasagna cream, make sure it is thicker.
If you want, you can blend one part of the mixed mushrooms (not Porcine) and you will get an even thicker cream.
You may or may not use flour in this recipe if you don't like it!
Do you want to try something a little different?
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