The mushroom and potato cream is a first course or a vegetarian main dish, perfect when autumn begins and in winter: a simple and tasty recipe made with few ingredients but with guaranteed flavor. The potato and mushroom cream is almost a velouté, but without cream or milk and for that reason—and to be honest—we cannot call it a true mushroom and potato velouté, even if in the end the consistency and delicacy are exactly those of a light mushroom velouté. The mushroom and potato cream with champignon mushrooms is very simple and quick to make and if you want to make it even better you can add fresh or frozen porcini mushrooms or a mix of frozen mushrooms, and in any case even using only frozen mushrooms it will be delicious. When I prepare the “velouté” of champignon mushrooms and potatoes I love to serve it with delicious homemade golden large croutons, as if it were a mushroom and potato soup. The croutons, with their crunch and flavor, give the mushroom and potato cream a unique and delightful taste. Would you like to try the recipe for the milk- and cream-free mushroom and potato “velouté”, the simplest and tastiest? Let’s go to the kitchen — I’ll tell you the recipe, but first a reminder that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for mushroom and potato cream

11 oz (about 4 cups sliced) button mushrooms (champignon) (fresh or frozen, already cleaned)
8 oz (about 1 1/2 medium potatoes) potatoes (peeled)
3 oz (about 1 small onion) onion
to taste extra virgin olive oil
to taste salt
1 cup (8 fl oz) water
1/2 cup (about 2 oz) grated Parmesan
1 pinch nutmeg
5 oz (about 3 cups cubed) bread
to taste extra virgin olive oil
to taste black pepper

Tools

Pot
Blender

Steps to make mushroom and potato cream with croutons

Peel, rinse and slice the onion, sauté it in a good drizzle of olive oil and add the peeled, rinsed and chopped potatoes. Add the mushrooms and season with salt.
I bought champignons already cleaned and sliced; you can also use frozen mushrooms or a frozen mushroom mix (you can do half and half or as you prefer).
To clean fresh mushrooms, remove the dirtier part of the stem and wipe the cap with a paper towel. I prefer to rinse them quickly and pat them dry; once cleaned you should slice them.
Once the mushrooms and potatoes are seasoned, pour in the water and cook over medium heat for about 20–25 minutes, then blend everything with a blender and, if needed, adjust the consistency by adding a little water and returning to the heat.
When you have a smooth, velvety cream, add the grated cheese, the nutmeg and stir.
If possible, use stale bread a few days old and cut it into cubes.
Gather the cubes in a skillet, add a good drizzle of oil, a light sprinkling of salt and add pepper or dried herbs to taste. You can use garlic powder, pepper, rosemary, oregano, thyme, sage, etc.
Place over medium heat and let them brown, stirring often and preventing burning. The croutons are ready.
The mushroom and potato cream is ready to enjoy; serve it with the croutons, a good drizzle of olive oil and a sprinkle of pepper.
The mushroom and potato cream should be eaten immediately; if you have leftovers you can store it in the refrigerator for 24 hours and reheat it adding a little water.