Chestnut Cream with Mushrooms and Speck
I really like autumn when it’s not too cold yet but it’s the right time to dedicate myself to my beloved soups, creams, and broths! If it were up to me, one meal a day in autumn and winter should definitely be one of these! The cream is a simple dish to make that we can enrich as we like based on our tastes, for example, today I chose to make a chestnut cream with mushrooms and speck (a real delicacy) but some time ago I also proposed the Pumpkin and Ricotta Cream, Black Cabbage Cream, Carrot Cream, Vegetable Cream, etc.
If you like mushrooms I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Chestnut Cream with Mushrooms and Speck:
- 9 oz chestnuts (Cleaned)
- 14 oz potatoes
- extra virgin olive oil
- Half onion
- 1 broth cube
- rosemary
- 3.5 oz speck
- salt
- as needed cooking cream
- 7 oz mushrooms (Mixed)
- 2 cups water
Tools
- Blenders Braun
Steps
For the preparation of the chestnut cream with mushrooms and speck watch the video HERE.
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First, boil the chestnuts for about 30 minutes, then peel them. In a saucepan, add chopped onion and some oil.
Saute. Add the chopped potatoes, peeled chestnuts, and water.
Add the broth cube, some rosemary, and cook for about 30 minutes, stirring occasionally.
At the end of cooking, blend everything with an immersion blender. Meanwhile, in a pan, add some oil, the speck (matchsticks), and fry.
Add the mushrooms and cook. Pour the cream into dishes and top with some of the mushroom and speck mix, a little cream.
Drizzle with olive oil.
Enjoy your meal!
