Velvety Cream of Porcini Mushrooms Easy Recipe, Without Cream and Super Creamy
Let’s admit it: there’s something really special about a velvety soup, especially when the stars are porcini mushrooms.
That intense aroma, that texture that envelops the palate… it’s true satisfaction. But how many times have you tried to make it at home and ended up with a watery or, worse, flavorless result?
Don’t worry, it’s happened to me too!
I’m here today to share all the secrets for a Cream of Porcini Mushrooms that tastes like it’s from a fine restaurant, but you can make it with very simple ingredients.
The most common mistake is rushing: skipping the step of cleaning the mushrooms and not cooking the leek on a very low flame.
My method guarantees a perfect velvety texture because it’s based on two fundamental tricks, learned through practice: we won’t use cream, but the starch from the potatoes and the slow cooking of the leek (which needs to become transparent, not burnt!) for the base.
But the real secret to impeccable texture is the sieve: after blending, you need to pass the mixture through a fine mesh sieve.
This step, which few do, is what eliminates all fibrous residues and gives you a silkiness that makes all the difference.
I’ll guide you step by step, from impeccable cleaning of the mushroom, to the trick for achieving such a smooth cream. Prepare a good vegetable broth and your blender: your next velvety soup will be a real success!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients VELVETY CREAM OF PORCINI MUSHROOMS
- 1.1 lbs mushrooms (Fresh porcini or mixed)
- 2.8 oz leeks (only the white and tender part)
- 10.6 oz potatoes (yellow-fleshed)
- 2.9 cups vegetable broth
- 4 tbsps extra virgin olive oil
- to taste salt
- 1 pinch pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pan
- Immersion Blender
- Toaster
Procedure VELVETY CREAM OF PORCINI MUSHROOMS
First, prepare your vegetable broth (I always suggest homemade, it’s unbeatable!). Keep it warm.
Clean the Porcini mushrooms: remove the excess dirt with a brush or damp cloth. Scrape the dirtiest parts with a small knife. Do not wash them under water, they would absorb too much liquid. Gently detach the cap from the stem and slice both the cap and the stem thinly.
Peel the potatoes and cut them into small cubes. Clean the leek (only the white part) and slice it into rings.In a large pan, heat the EVO oil. Let the leek wilt on very low heat for about 5 minutes, stirring. It should become transparent, not burnt! Add the potato cubes and mushroom slices to the pan. Cook over medium heat for about a minute, stirring. Salt and pepper to taste.
Pour in the hot vegetable broth to completely cover the vegetables. Cook over medium heat for about 20 minutes, or until the potatoes are very soft and the broth is almost completely absorbed.Turn off the heat. Blend everything with an immersion blender until you get a smooth and homogeneous consistency. If you want a truly chef-worthy cream, you can sieve the obtained mixture with a fine mesh sieve. You will eliminate any fibrous residues for unbeatable silkiness.
Plate up and serve immediately, garnishing with a drizzle of raw EVO oil, a grind of pepper, and, of course, a slice of rustic toasted bread.
Storage
The Cream of Porcini Mushrooms keeps in the fridge, in an airtight container, for 2-3 days. Being without cream and thickened only with potatoes, it keeps very well. To reheat, use a saucepan on very low heat, stirring often, and if it has thickened too much, add a splash of vegetable broth.
Notes on Ingredients and Substitutions
Porcini Mushrooms: They are the star. If you can’t find them fresh, you can use 300g of cultivated mushrooms (Champignon) and add 20g of dried porcini mushrooms (soaked in hot water and squeezed) for that intense flavor that makes the difference.
Potatoes: Choose potatoes that release starch, like yellow or red-fleshed potatoes. It’s the starch that gives you the creaminess, not the cream!
Vegetable Broth: Use low-sodium broth. If using stock cubes, ensure they are glutamate-free for a cleaner taste.
Ingredient Suggested Substitution
Fresh Porcini Mushrooms or Mixed Mushrooms (Champignon + Poplar). Use 500g of mixed mushrooms and add a pinch of nutmeg to enhance the flavor.
Leeks or White Onion or Shallot. Replace with 50g of white onion or 3 shallots. Be careful not to burn them.
EVO Oil or Clarified Butter or Sunflower Oil. Less healthy substitution, but a tablespoon of butter at the beginning gives a rounder taste.
Usage and Perfect Pairings
This cream is a true kitchen joker:
First Course/Appetizer: Serve it hot in small bowls (as an amuse-bouche) to start an autumn dinner.
Base for Risottos: Use it as a liquid base to finish off a Mushroom Risotto (replacing part of the broth). It will give an extra boost to the flavor and color.
Wine Pairing: A structured and aromatic white wine, like an Alto Adige Pinot Bianco, or a young, slightly chilled red like a Pinot Nero.
Origins of the Velouté
Veloutés, or soupes veloutées, have their roots in classic French cuisine, but the idea of making soups creamy using a natural agent (like potatoes or roux) is common in all European peasant cuisines. The porcini mushroom version, in particular, is a tribute to the Italian woodland tradition, where collecting and appreciating mushrooms is a sacred rite. Using potatoes as a thickener, instead of flour or cream, is the modern and healthier version to celebrate the purity of the porcini flavor without weighing it down.
Why Do Mushrooms Release Water? (And How to Avoid It)
Many wonder why mushrooms “sweat” water in the pan. It happens when the pan is too crowded and the temperature drops.
My advice: If you have a lot of mushrooms, cook them in batches, on high heat, or wait until the released water is completely evaporated. But for this velouté, you don’t have to worry too much because you’ll need all that concentrated flavor! Just make sure to slice them as evenly as possible for even cooking.
FAQ (Frequently Asked Questions)
1. Can I prepare this cream in advance?
Absolutely yes! The cream keeps perfectly in the fridge for 2-3 days. In fact, often the flavors are even more intense and blended the next day. I just recommend quickly blending it again (even with a hand whisk) before heating it up to restore its velvety consistency.
2. Can I freeze the Cream of Mushrooms?
Yes, the recipe is based on potatoes and broth, so it freezes and thaws very well. Once cooled, pour it into freezer-safe airtight containers. It lasts up to 2 months. Once thawed, you might need to add a tablespoon of hot vegetable broth to restore perfect fluidity.
3. How can I make the cream even more “intense” without adding cream?
The secret is tomato paste! Add a teaspoon of tomato paste and a pinch of nutmeg along with the potatoes. The paste doesn’t alter the flavor but adds umami and depth, while the nutmeg ties the earthy flavors together. Additionally, you can add a cheese rind to the vegetable broth during preparation for a more savory taste.
