This mushroom cream is a perfect condiment for different types of dishes, from pasta to meat-based main courses; it’s ideal for making delicious lasagna or for seasoning polenta. In no time, you’ll prepare a mouth-watering cream, velvety and rich in aroma, that will win over all your guests.
Come with me as we start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Mushroom Cream
With these amounts, you can make pasta for 4 people.
- 10.5 oz champignon mushrooms
- 1 small glass water
- Half lemon (Juice)
- 2 tbsp butter
- 1 cup milk
- 0.25 cup flour (I used rice flour)
Steps for the Mushroom Cream
Start by washing the mushrooms under running water, then dip them into a pan with boiling water and the juice of half a lemon; let them simmer for about 3-4 minutes.
Drain the mushrooms and place them back in a pan with a dollop of butter and a small glass of water. Cover with the lid and cook for 10 minutes.
Meanwhile, prepare the béchamel: bring the milk to a boil in a saucepan, then add the butter, the previously sifted flour, and a pinch of salt. Cook, stirring continuously until it thickens; it will take about 4/5 minutes.
Pour the obtained béchamel into the pan with the mushrooms. At this point, you can choose to leave it as is or blend everything with an immersion blender for an even smoother and more homogeneous texture.
If you decide to use it for pasta: cook the pasta, drain it al dente, and toss it directly in the sauce to make it super creamy.
Storage and Tips
Once cooked, the cream can be stored in the fridge well covered. If you decide to use it to dress pasta and prefer a slightly less dense consistency, I recommend adding a few tablespoons of hot cooking water. This cream is also ideal for making excellent crostini, perhaps topped with a slice of speck on top.
