John Myers
Mushroom Cream
The perfect mushroom cream recipe with a picture and simple step-by-step instructions.
- 10 Sch. Edam
- 250 ml Cremefine
- 1 Pc. Shallot
- Salt
- Pepper
- 500 g Mushrooms
- 30 g Margarine
- 500 ml Chicken broth
- 1 tbsp Flour
- 1 tsp Lemon juice
- 1 tsp Thyme
- 0,5 Bd Parsley
- Almonds
- Clean the mushrooms and cut into slices. Chop the parsley and cut the onion into cubes. Melt the margarine in the saucepan and roast the onions in it. After approx. 2 minutes add the mushrooms and thyme and fry with them. Set aside a few toasted mushrooms for decoration.
- Stir in the flour, add the chicken soup and cook for a good 5 minutes. Add Cremefine and puree well. Bring to the boil again and season with salt, pepper and lemon.
- Place 2 slices of Edam cheese on top of each other on baking paper and bake to chips for about 10 minutes at 180 degrees.
- Toast some almonds to decorate.
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