June 16 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments 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
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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Making low carb simple
Instructions
- 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.
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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