Food recipes

Cream of porcini mushrooms and Jerusalem artichokes

Cream of porcini mushrooms and Jerusalem artichokes

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Here is the delicious recipe for porcini mushroom and Jerusalem artichoke cream with a scent of undergrowth.

Ingredients for 4 persons :

  • 700 g of Jerusalem artichokes
  • 4 onions
  • 300 g of porcini mushrooms
  • 30g butter
  • 1 defatted chicken stock cube
  • 3 tbsp. heavy cream
  • Salt, freshly ground pepper

> Health: health benefits and virtues of Jerusalem artichoke

- Wash and peel the Jerusalem artichokes. Cut them into cubes.

- Peel, wash and mince the onions.

- Prepare the porcini mushrooms: cut off the earthy ends (if necessary), clean the caps and feet with a damp cloth or paper towel, then mince them.

- In a casserole dish, melt the butter, brown the onions and porcini mushrooms for 5 minutes over medium heat.

Add the Jerusalem artichoke cubes and the crumbled bouillon cube, then cover with water. Cook for 20 minutes over low heat.

- In a blender, mix everything and add the heavy cream. Season with pepper and salt if necessary.

To serve !

Recipe: S. Samson, Photo: F. Hamel

Video: Storing And Using Dried Mushrooms (July 2022).


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