Cream of mushroom puree
- 10 oz. 300 g mushrooms
- 2 oz. 50 g butter
- 1¼ cups 300 ml heavy whipping cream
- 1 tsp 1 tsp onion powder
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp paprika powder
- 1 tbsp 1 tbsp dried chives
- 1 pinch 1 pinch ground nutmeg
- 1 tbsp 1 tbsp tamari soy sauce (optional)
- ½ tbsp ½ tbsp Dijon mustard (optional)
- salt and pepper
- Cut the mushrooms and slice or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color.
- Add spices, cream and optional mustard or soy sauce. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper.
- Remove from the stove and cool slightly. Puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until you get the desired consistency. Store in the fridge for a couple of days. Freezes well.
This puree works well as a base for different dishes such as stews, gratins, sauces and soups. For a deliciously simple mushroom soup, just add stock and stir over medium heat. Garnish with fried bacon and a few finely chopped and freshly browned mushrooms!
If you leave the mushrooms whole (skip the pureeing), this becomes a flavorful filling for omelettes or a tasty sauce for vegetables, meat, poultry or fish.