We will take advantage of this time to offer you a dish for this autumn season, we are in the perfect time for collecting mushrooms so it can help us to prepare this delicious dish, either as a first starter or directly as a main dish depending on the diners.
We are going to make this cream with mushrooms since they are very easy to identify and collect this season, especially after the rains.
INGREDIENTS
| One chopped and peeled potato | 150gr |
| garlic cloves | 2 units |
| mushrooms | 500gr |
| chicken broth | 250 ml |
| Liquid cream | 250ml |
| Pepper | Pepper |
| Salt | |
| Extra virgin olive oil |
PREPARATION
Once we collect or buy the mushrooms, we must clean them very well, but avoid putting them under the water tap to clean them, they must be done with a toothbrush or a damp cloth and remove all the sand that may have, but very carefully.
We cut them in pieces and then add extra virgin olive oil Capri Maximum Señorío De Jaime Rosell in a frying pan, when it is hot, we let them sauté for approximately 5 minutes and we are going to stir from time to time. After that we will add the chopped potato, the chicken broth and then add some salt and pepper, then we will let it cook until everything is done.
After thar, we will add everything together with the cream in the blender and we will crush everything until it gets well mixed.
To serve, we can decorate it with croutons, or some mushrooms previously sautéed in extra virgin olive oil over the cream.
With that you will have a simple and delicious dish to taste at this time of year.
¿Have you finally decided trying extra virgin olive oil? In Beneoliva we have the best premium olive oils that you can find, check them out!
