This cream tastes like autumn and it smells of the forest, of the earth, the aroma of the moment to collect the mushrooms. I love: the freshness of the mountain, the smell of the pines, the delicate search and the find, celebrated as if it were a treasure. I only recognize with certainty the thistle mushrooms and the rebollones (that's what they are called in my land, but there are a thousand names depending on the place chanterelles is the most common), so as my wicker basket came full, I looked for a recipe to take advantage of them and I found this wonderful Butter that in each spoonful it recreates the mountain aromas. A delight

You can try it with other mushrooms. And if you have a surplus, as happens in my house this week, do not miss the leek, mushroom and walnut cake.

Cream of mushrooms with bacon shavings

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With chanterelles and thistle mushrooms (although they may be other varieties) this cream is made that recreates the aromas of the mountains in autumn.

Ana Valdes

Recipe type: creams
Calories: 225
Rations: 6-8

Cooking time: 40M
Total time: 40M

Ingredients

400 g of assorted mushrooms
100 g sliced bacon
1 garlic clove
80 g onion (half an onion)
60 g of leek (the white part)
250 g potatoes
50 ml of oil (half a beaker)
50 butter g
100 ml of dry white wine (1 glass)
500 ml of chicken or vegetable broth (you can put 500 ml of water and a bouillon tablet)
400 ml of liquid cream for cooking
2 teaspoons of salt
black pepper to taste

Preparation

We cut the bacon slices into four pieces and put them in the glass. We shred at a turbo stroke.
Add the oil and sauté for 4 minutes, temperature 100º, speed 1.
We take out, strain and reserve the oil and bacon, separately.
We return the oil to the glass. We add the butter, the garlic, the onion, the leek, the potato in large pieces (I wash it and leave the skin on it) and the mushrooms. We shred at a turbo stroke.
We lower the remains with the spatula and cook for 15 minutes, 100º, speed 1.
Add the broth (or the water and the tablet), the white wine, the salt and the pepper. We cook for 10 minutes, 100º, speed 1.
Let it cool a little and grind for 30 seconds at 5/10 speed. There must be a fine cream. If not, we repeat with another 30 seconds at 5/10 speed.
We add the cream and program 10 minutes, 100º, speed 2.
We serve decorating with the reserved bacon pieces.

Equivalences with TM21

More information - Leek, mushroom and walnut cake

Source: Thermomix Magazine

ThermoRecetas

Cream of mushrooms with bacon shavings