Cream of mushroom purée

Cream of mushroom purée

Cream of mushroom anything fires up deliciousness. Have this base on hand for sauces and toppings, and your friends will wonder if you are a legit gourmand. Think of it as mushroom butter. What could be better?

Cream of mushroom purée

Cream of mushroom anything fires up deliciousness. Have this base on hand for sauces and toppings, and your friends will wonder if you are a legit gourmand. Think of it as mushroom butter. What could be better?
USMetric
6 servingservings

Ingredients

  • 11 oz. (4½ cups) 300 g (1 liter) mushrooms
  • 2 oz. 55 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
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. 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.
  2. 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.
  3. 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.

Tip!

This purée 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.

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3 comments

  1. Laurie
    I think you meant to say "a legit gourmet." The word "gourmand" has negative connotations of gluttony and overeating.
  2. Peter
    A creamy mushroom sauce made from just mushrooms, butter and pouring cream has been my main stay sauce for steaks and soup for a while so I will have to try your more sophisticated version. Looking forward to it.
  3. Vala
    I guess this could also be turned into soup with the addition of some stock

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