Recipes & Inspirations

Mushroom cream powder preparation

A mushroom cream is one of those delicacies that you can serve with a meat main course or use to make a simple yet delicious soup. There is one condition: you need to have the dried mixture at home. How do you make it? We'll tell you 🙂

Ingredients

For the mixture
50 g of mushrooms (weighed when dry) – 500 g fresh
a sprig of fresh parsley
15 g potato starch

For the cream
200 ml of fresh milk
one tablespoon of mushroom mixture
a tablespoon of Parmesan cheese
a knob of butter

Procedure

Clean the mushrooms (using a special brush, paper or tea towel) and cut them into small pieces.
Place the mushrooms and parsley on the dryer trays and start the machine.

Programme

P2 Mushrooms and thin slices

Blend the mushrooms and parsley with the starch and you will have your mushroom powder mixture, which can be stored in a sealed jar in a cool, dark place.

For the cream, simply mix the mixture with a little milk, then add the rest, place the saucepan on the heat, stirring continuously, and season with salt. When it begins to thicken, remove from the heat and add the knob of butter and Parmesan cheese.