I always loved mushroom creams, for the smell they spread all over the house and the cozy warmth they give in winter.
It took me some time to make this recipe edible, because champignon mushrooms are very blend in taste, which probably explains why they’re so cheam compared to other mushrooms.
For this recipe we’ll also use some dried porcini mushroom and their water to give the cream some more taste while still retaining the delicate pattern of champignons. It takes a lot to prepare, but thankfully you can make a huge quantity and freeze it for later use.
Champignon cream with Porcini
- 5 cups of warm water
- 2.2 lbs of fresh champignon mushrooms
- 2 oz of dried porcini mushrooms
- 0.5 lbs of potatoes
- 1/3 cup of butter
- 0.5 lbs of leek
- 1/4 cup of flour
- garlic powder
The recipe itself takes no more than 30 minutes to cook, unfortunately preparing all the ingredients requires some time.
We’ll start warming up 5 cups of water to rehydrate the porcini mushrooms for two hours. This will also give us the broth to make the cream later.
When ready, drain the porcini mushroom and filter the water with a strainer and a paper towel to remove all impurities. Place the water in a pot, with the onion, the carrot and the leg of celery and bring to boil.
In the meanwhile we’ll remove all the earth from the champignon mushrooms. Clean them by first removing the end of the stem, which is usually covered by earth, and then by cleaning the rest of each mushroom with a wet cloth: I’ve been told mushrooms are like sponges and should never be washed in water. Now, there’s a debate about peeling or not peeling the mushrooms. I’ve found out that you’re supposed to peel the head of the mushrooms but I couldn’t find a plausible reason for doing that. I’ve never peeled them and I’m still alive, so it must not be crytical to your health but still, better safe than sorry, peel them, slice them and put them in a bowl.
Slice the leek in thin, little rings and put them in another bowl and finally peel the potatoes and slice them in little cubes, then place them in a bowl with water to avoid oxidation.
Now that we have all our ingredients ready, it’s finally time to cook.
Melt 1/3 cup of butter in a pot big enough to contain everything, then add the leek rings and sautè at medium-low heat until they become soft and transparent. It should require more or less 10 minutes.
Add the potatoes and the mushrooms, a pinch of salt, and cook everything for a few minutes at medium heat, until you see some water coming out the mushrooms on the bottom of the pot. Add 1/4 cup of flour to the pot, possibly sifting it through a sieve and mix it for a minute or two at to remove the flour taste, then add the boiling broth to the mushrooms and a teaspoon of dried garlic powder.
Cook for twenty minutes at medium heat from the moment it starts boiling again, and in the meanwhile, sauté the porcini mushrooms in a frying pan with a little olive oil, two cloves of garlic, a pinch of parsley and some salt. Depending from the size of the porcini pieces it should take between 10 to 20 minutes to cook.
Cream the champignon soup with an immersion blender then boil it until it reaches the right consistency and add salt to taste and turn the heat off.
I personally leave it there for 10 minutes to cool down a little, then serve it on pre-heaten soup dishes with a spoon of the porcini on top, a little parcley, olive oil and cubes of bread roasted in a pan with olive oil and salt.