Mushroom cream recipe
- Remove dirt from the bottom of the mushrooms, clean them with a wet cloth and cut them in half.
- Melt butter in the pressure cooker and then add mushrooms. Fry them lightly for 2 minutes stirring, adding sifted flour, stir and sprinkle broth.
- Cover pot, pressurize it at high heat and, as soon as the steam rings, reduce heat to the minimum and cook for 4 minutes.
- Allow steam to escape and uncover pot. Process the mushrooms with the mixer until achieving a creamy puree.
- Add cream, mix and allow cream to boil during 3 minutes. Season it with freshly grounded pepper and serve it immediately.
- 400 g of small mushrooms
- 650 ml of beef or vegetable broth
- 100 g of butter
- 25 g of flour
- Salt and pepper
- 50 ml of liquid cream
