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Velvety of porcini mushrooms

ingredients

servings

4

Potatoes

4 unit

Extra virgin olive oil

1 spoon

Onions

1 half

Vegetable broth

500 mL

Porcini mushrooms

500 grams

first courses from Italy

Velvety of porcini mushrooms

Velvety of porcini mushrooms

vegan high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety of porcini mushrooms

The velvety of porcini mushrooms is great in cold evenings, easy to prepare with dried mushrooms.

Velvety of porcini mushrooms step 1

step 1

If you use fresh porcini, the dose is 500 g, if you use dry porcini instead 50/60 g will suffice (divide by 10!): In this case put them in lukewarm water to soften them at least 30/40 minutes before cooking them.

Velvety of porcini mushrooms step 2

step 2

Cut the potato cubes about 2 cm in side. In a saucepan cook the onion with a spoonful of oil.

Velvety of porcini mushrooms step 3

step 3

Read on the onion add the potatoes and mushrooms and season them a little. After a few minutes add the broth and cook for about 25 minutes (until the potatoes are cooked).

Velvety of porcini mushrooms step 4

step 4

With a dive mixer now shake all the contents of the pot until you get a real cream, adjust salt (and pepper, if you go), and cook for another 5/10 minutes.

Velvety of porcini mushrooms step 5

step 5

The velvet is ready. You can garnish with a handful of rosemary croutons: heat a spoon of oil and rosemary in a frying pan and throw the bread with dessert with a little salt until it is crispy.

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