Staining a single pot —if we can call the Thermomix a pot— we have this mushroom cream that does not understand calendars nor of times.
What he does understand is ease and tastebecause with a couple of very basic taps it will win a lot of integers with hardly any effort.
As is logical, this dish is solved in less time than the traditional mushroom cream: in less than an hour is ready, plenty of time to kick-start an easy dinner at the expense of this irresistible first course.
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The only mysteries of the recipe are in do not go overboard with the shredded and in which the temperature is not too high so as not to burn the cream. Otherwise it’s a piece of cake.
Cut the leeks into pieces two fingers thick next to the whole mushroomsthe oil and the butter in the glass of the Thermomix.
We crush in speed sequence 3-6-9 twice (one second for each speed). We open the Thermomix, we lower the remains glued to the wall and repeat the sequence.
We put varoma temperature on speed 2 for 10 minutes. past that time we put at speed 2, temperature 100 ºC and cook five minutes.
Add the potatoes cracked into small piecesthe milk and cook at spoon speed for 25 minutes at a temperature of 100 ºC.
We check if the potatoes are cooked. If they are, grind the whole three minutes at maximum speed carefully when opening because of the steam.
we tried, season with salt and pepper if necessary and we put a few seconds at speed 4. We remove and serve.
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With what to accompany the mushroom cream in Thermomix
If we don’t like mushrooms, we can extrapolate this same base to other creams that we like like courgette, pumpkin or carrot.
If we continue down the path of mushrooms, a good way to reinforce its presence would be with a mushroom scramble or making some mushrooms with garlic.
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The news
Mushroom cream recipe in Thermomix, so easy that it will not leave your classics
was originally published in
Direct to the Palate
by Mesa Cero Chefs and Jaime de las Heras.