Ricettario Plats de Résistance

Crème de champignons avec crème fraîche et croûtons

Plats de Résistance

Difficulté	Gens	Temps

Warning: reset() expects parameter 1 to be array, bool given in /web/wp-content/themes/dt-the7-child/single-rpr_recipe.php on line 184	4	35 minuti

Ingrédients

500 g	champignons mélangés déjà nettoyés
500 mL	bouillon de légumes chaud
100 mL	Crème sure Sterilgarda
30 mL	marsala sec
20 g	beurre
4	cuillères huile d'olive vierge extra
4	échalotes
2	brins de thym frais
q.b.	ça monte
q.b.	poivre noir
120 g	pain fait maison

Préparez cette recette avec:

Préparation

Melt the butter in a saucepan and sauté the finely sliced shallots.
Add the mushrooms and brown well.
Remove four tablespoons of browned mushrooms and set aside for the final decoration.
Cover the mushrooms with the hot broth, add the Sterilgarda sour cream, and bring to a boil.
Cover and cook over low heat for 20 minutes, stirring occasionally.
Season with salt and pepper, add the Marsala.
Blend with an immersion blender until you obtain a smooth cream.
Pour the cream soup into plates and decorate with the reserved mushrooms.
Cut the bread into cubes, drizzle with oil, and toast in a pan or oven until golden brown.
Finish with freshly ground pepper, a few thyme leaves, a drizzle of extra virgin olive oil, and the croutons.

Social Wall