Mushroom soufflé
136 recipes
Mushroom cream with diced bresaola and croutons
ingredients
servings
2
Champignon mushrooms
300 grams
Vegetable broth
500 mL
Tropea onion
1 wedge
Butter
1 knob
Bresaola
60 grams
Wheat flour bread
30 grams
Salt
1 pinch
Pepper
1 pinch
soups from Italy
Mushroom cream with diced bresaola and croutons
Mushroom cream with diced bresaola and croutons
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique dish full of taste!
preparation
step 1
Brown the chopped onion and the chopped mushrooms in a pan with a little oil.
step 2
Prepare the broth (I used a mushroom nut in 500 ml of water).
step 3
Continue cooking the mushrooms adding the broth gradually and if you want a knob of butter. Keep some stock aside.
step 4
Transfer them to a pot and blend with a blender, adding the stock if necessary, kept aside.
step 5
Dice the bresaola and sauté lightly in a pan.
step 6
Cut the bread into small pieces and sauté in a pan with a little oil.
step 7
Serve and dinner is served !!
