This cream of mushrooms is really simple and good! You can use it a side dish for meat or eat it as a spread during the French apéritif! It’s delicious, quick and easy to make! Note that I made it as a side dish to the Moroccan chicken pastilla and it goes really well! It’s up to you!
In two words:“And it’s like this that trackers and pursued escape in an ocean without end”
difficulty – easy
preparation-10'
cooking - 10′
serves - 2
Ingredients
- 300gr of portobello mushrooms
- ¼ teaspoon of thyme
- 1 small bay leaf
- 1 medium size clove of garlic
- 1 tablespoon of olive oil
- 3 pinches of fleur de sel or coarse salt
- 5 turn mills of Kampot black pepper
Steps
- Peel and wash the mushrooms
- Drain the mushrooms using a paper towel
- Slice the mushrooms into fine slices
- Peel and wash the garlic
- Slice it in small dices
- Heat up the olive oil in a pan
- Add the garlic and stir
- Add the mushrooms as soon as the garlic turns a bit brown
- Stir well
- Add salt and pepper
- Add the thyme when the mushrooms start to lose their crunchiness
- Continue to stir until there is no more water (~10’ in total)
- Remove the bay leaf
- Place the mushrooms into a bowl
- With a stick blender mix the mushrooms until they become like a cream
- Delicious!
Inspiration
I had the idea to make this simple cream of mushrooms when I tasted the cream of mushrooms by the French Chef Julien Sebbag during the Taste of Paris festival in September! His cream was a little bit more silky in texture (maybe he was using milk or more fat?) but it was a bit aggressive in mouth probably due to sumac. But I really liked the idea and I had already decided to do something with it during the Christmas season!
o-o C'est si bon ! o-o
- Categories: Vegan Food, Vegetarian Food, Special Food, Veggies, For Beginners, Recipes, Savory Food
- Ingredients: garlic, mushrooms, olive oil, bay leaf, thyme
