Our favorite a la crème mushrooms without a trace of animal products!
For the mushrooms:
1 clove garlic
500 gr. brown chamignon mushrooms
100 gr. dried porcini mushrooms
1 teaspoon fresh thyme ENA ENA
For the cream:
100 gr. potatoes
100 gr. sweet potatoes
50 gr. carrots
80 gr. cashews (soaked overnight)
70 ml of water
40 gr. Olive oil Green & Blu with rosemary
1 teaspoon salt
1/2 tbsp. lemon juice
1/4 teaspoon smoked paprika Biodynamics
1/4 teaspoon garlic powder
Boil and cut the potatoes and carrots into large cubes, and grind the cashews until creamy. Then beat all the ingredients of the cream until a mixture is extremely smooth.
Saute the mushrooms with the onion and garlic in a tablespoon of olive oil, then add the mushrooms and thyme. Do not forget to soak the porcini in 200ml of water. Once the liquids have evaporated, add the cream, stir and simmer for 15 minutes.
Serve by sprinkling a little fresh onion over the meal!