Mushroom cream powder preparation

Cream of mushroom soup is one of those delicacies with which you can accompany a second course of meat or make a simple yet delicious velouté. On one condition: you must have the dried preparation at home. And how do you do that? We'll tell you 🙂 🙂

Ingredients

For the preparation
50 g mushrooms (weighed already dried)
a tuft of fresh parsley
15gr starch

For the cream
200ml fresh milk
a tablespoon of mushroom preparation
a tablespoon of parmesan cheese
a knob of butter

Procedure
Clean the mushrooms (with a suitable brush, paper or cloth) and cut them into small pieces.
Place the mushrooms and parsley on the dryer basket and start.

Programme
P2 Mushrooms and thin slices

Blend the mushrooms and parsley with the addition of the starch and here is your mushroom powder mixture to be stored in a closed jar, dark and cool.

For the cream, simply dilute the mixture with a little milk and then add the rest, place the saucepan on the heat while continuing to stir and adjust the salt. When it starts to thicken, remove from the heat and add the knob of butter and the Parmesan cheese.