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Discover the benefits of mushrooms and go ahead and prepare a delicious cream
We present you a very good recipe full of benefits for our body. Today’s main ingredient, mushrooms, will help your body to function properly, while you just enjoy their flavor. Mushrooms help reduce cholesterol, contain essential vitamins, full of iron, phosphorus, iodine, magnesium, selenium, calcium, potassium, zinc, vitamins A, vitamins D B1, B2, B3, C and D. In addition, they provide insoluble fiber It is a great antioxidant and has a great satiating power.
If you want to prepare a healthy and light recipe, put on your apron and cook with us!
For the mushroom cream you will need:
150gr of assorted mushrooms
50gr of frozen boletus
50gr spring onion
100gr of potato
1 garlic clove
1L chicken broth
Verde Esmeralda extra virgin olive oil.
For the garnish:
1 egg yolk
5gr of almonds
5gr pumpkin seeds
2gr spring onion stalk
1 drop of tabasco
2drops of perrins sauce
Extra virgin olive oil Verde Esmeralda
1️⃣ Cut the onion into brunoise along with the garlic and sauté in a saucepan over medium heat until it becomes soft without turning any color.
2️⃣Cut the mushrooms into irregular cubes, turn up the heat and brown them together with the onion over high heat so that they do not lose water.
3️⃣ Add the peeled and clicked potato and cover with the broth.
4️⃣Cook 15 min or until the potato is tender.
5️⃣Crush with a blender and strain.
6️⃣Serve about 150-200ml per serving in a bowl.
7️⃣Unclean the egg and place the yolk in a film to which we will add salt, pepper, the Tabasco, the perrins sauce and Verde Esmeralda extra virgin olive oil, leaving it to marinate for 2 hours in the fridge.
8️⃣Cut the mushroom into very thin slices and arrange them on top of the cream, leaving space in the center where we will leave the marinated yolk.
9️⃣Add the nuts and raisins broken into large pieces.
Add Maldon salt and freshly ground pepper and a cord of Verde Esmeralda olive oil.
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