Mushroom cream for multiple recipes.

Traditional and Bimby recipe. Today I present you a delicious, easy to make, and economical cream. It pairs well with meat roasts, but also chicken or turkey. Additionally, it suits perfectly as a pasta sauce or filling for lasagna or cannelloni.

You can use all types of mushrooms, although porcini are preferable.

You can also make it in a dietary version, without milk, substituting it with broth.

Cost: Very economical
Preparation time: 5 Minutes
Portions: 6
Cooking methods: Stove, Cooking with a food processor
Cuisine: Italian
Seasonality: Winter, Spring, Spring, Autumn

Ingredients

Mushroom cream for multiple recipes

10.5 oz mushrooms (to taste)
2 teaspoons broth cube (vegetable)
1 clove garlic
1 bunch chopped parsley
2 tablespoons extra virgin olive oil
3.4 oz water
2 cups milk (or broth for those who want it vegetarian)
3 tablespoons butter (in pieces)
0.4 cup flour
Half teaspoon salt
to taste pepper
to taste nutmeg

Mushroom cream for multiple recipes

Tools

1 Cutting Board
1 Knife
1 Pan with lid
1 Immersion Blender

Steps

Mushroom cream for multiple recipes

Let’s prepare the mushrooms.
Clean the mushrooms with a damp cloth, cut off the end part and discard it, then slice them thinly.
In a pan, chop a clove of garlic, add the oil and chopped parsley, and let it sauté
Then add the mushrooms, 1 teaspoon of vegetable broth cube, and 3.4 oz of water. Adjust salt and pepper, cover, and let cook for 15 minutes.
At the end of cooking, blend everything and set aside.
The béchamel. Now in a pot, heat the milk,
and in another, melt the butter. When the butter has melted, add the flour gradually, stirring vigorously with a whisk. You have obtained the Roux
Remove from heat for a moment, and gradually add the hot milk, always stirring. Season with nutmeg, pepper, and salt to taste.
As soon as the béchamel thickens, remove it from the heat and add the mushroom sauce.
There you go, the Mushroom Cream for Multiple Recipes is ready to be used.
Put the parsley and garlic in the mixing bowl and chop for 10 sec speed 7. Gather with the spatula, and pour the eco oil. Sauté for 3 min. at 230°F speed spoon.
Add the sliced mushrooms, the vegetable broth cube, and the water.
Cook for 15 min at 212°F reverse spoon speed. At the end of cooking, blend everything for 15 sec speed 7.
Transfer the mixture to a bowl, wash and dry the mixing bowl and prepare the béchamel.
Put milk, butter, all-purpose flour, salt, pepper, and nutmeg in the mixing bowl, cook: 7 min/194°F/speed 4.
Now add the mushroom sauce to the béchamel and mix for 3 min speed 5.
the Mushroom Cream for Multiple Recipes is ready to be used.