Mushroom cream is a perfect sauce for various types of dishes, from pasta to meat-based mains, ideal for making delicious lasagna or seasoning polenta. In no time, you’ll prepare a cream that’s finger-licking good.
Let’s start cooking..
Happy recipe-making, Giusi.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
With these quantities, it’s possible to make pasta for 4 people.
- 10.5 oz champignon mushrooms
- 1 glass water
- Half lemon (Juice)
- 2 tbsps butter
- 1 cup milk
- 4 tbsps Flour (I used rice flour)
Steps
Rinse the mushrooms under running water and immerse in a pan with boiling water and the juice of half a lemon, blanch for about 3-4 minutes.
Drain the mushrooms and return them to a pan with a knob of butter and the glass of water, cover with a lid and cook for 10 minutes.
Meanwhile, let’s prepare the béchamel sauce, bring the milk to a boil in a saucepan, add the butter, the previously sifted flour and a pinch of salt. Cook until thickened, it will take about 4/5 minutes.
Pour the béchamel into the mushroom pan, you can leave it as is or blend with an immersion blender.
I decided to use it with pasta, very creamy and delicious.
Storage and Tips
Once cooked, the cream can be stored in the fridge well covered.
If you decide to use it for pasta and want a slightly less dense cream, add a few tablespoons of boiling water.
This cream is also ideal for making excellent crostini with speck on top.
