Mushroom puree
easy
60 mins
60 mins
Ingredients
- 1/2 bunch Thyme
- 1/2 bunch Chives
- 300 g Chanterelles
- 300 g Porcini mushrooms
- 400 g Mushrooms
- 100 g Onions
- 40 g Butter or margarine
- 250 g Whipped cream
- 1/8 l Vegetable broth (instant, e.g. Knorr)
- 1-2 TABLESPOONS light-coloured sauce thickener (e.g. Mondamin)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
- 7-10 Tbsp grated nutmeg
- 1 Bag of mashed potatoes "Das Lockere" (3 portions, 0.5 l; pannies)
- 7-10 Tbsp Sweet peppers
Directions
- 1
Rinse thyme, dab dry and divide into small twigs. Wash the chives and dab with kitchen paper. Wash and clean all mushrooms if necessary. Rub with kitchen paper. Cut large chanterelles in half lengthwise.
- 2
Slice large porcini, cut small porcini and mushrooms in half. Peel and halve the onions and cut them into slices. Steam onions in fat for about 8 minutes. Add the mushrooms and stew at medium heat for 10-15 minutes. Add 125 g cream and broth and bring to the boil. Add sauce thickener while stirring, bring to the boil again and season with salt, pepper and nutmeg. Cut chives into small rolls and sprinkle over the mushrooms. For the puree boil 3/8 litres of water and about 1/2 teaspoon of salt together. Remove the pot from the heat and pour in the remaining cold cream (1/8 litre, instead of milk, as on the packet).
- 3
Add sauce thickener while stirring, bring to the boil again and season with salt, pepper and nutmeg. Cut chives into small rolls and sprinkle over the mushrooms. For the puree boil 3/8 litres of water and about 1/2 teaspoon of salt together. Remove the pot from the heat and pour in the remaining cold cream (1/8 litre, instead of milk, as on the packet). Stir in the puree flakes briefly with a stirring spoon. Season the puree with salt, paprika and nutmeg and serve with the mushrooms
Nutrition Facts
520 kcal
29 g
39 g
14 g
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