Vellutata of mushrooms and potatoes or cream of mushrooms and potatoes, it is delicious, creamy, warm and perfect for winter like this. If you also prepare baked croutons with oil, salt and a little garlic, I assure you that they will be a perfect match.
It is a very simple recipe to prepare, you can make it with fresh porcini mushrooms if you are lucky to find them at an affordable price, or with fresh mixed mushrooms. If you have mushrooms and you don't know what to do with them, don't waste time, let's go immediately to prepare this delicious recipe and let me know if you liked it!
For 4 People
Ingredients
- 500g Potatoes
- 400g Mushrooms
- 350ml Milk
- 1 vegetable stock
- Parsley
Preparation
Clean the mushrooms well by removing all the earth by scratching with a small knife or rubbing with a clean cloth then cut the mushrooms into pieces.
Peel the potatoes and cut them into cubes. Heat the milk in a pan and add the vegetable stock cube.
When the stock cube is well melted, add the diced potatoes and cook for about 10 minutes. Add the chopped mushrooms and continue cooking for another 10 minutes.
Remove the pan from the heat and blend all the ingredients with an immersion blender until you get a thick and homogeneous cream.
Taste the cream of potatoes and mushrooms and, if necessary, season with salt.
Serve it hot with a sprinkling of chopped parsley and, if you like, with oven-roasted croutons and a drizzle of extra virgin olive oil.
Buon Appetito!
VARIANTS AND ADVICE
You can use all types of mushrooms, including champignons.
You can replace the milk with fresh cream.
If you want a more liquid and less dense cream, you can increase the dose of milk.