Mushroom Puree Recipe
The Mushroom Puree is a yummy vegetable dish that has an exquisite flavor. The Mushroom Puree is remarkably easy to prepare and very addictive. Try this Mushroom Puree recipe!
Ingredients
2 1/2 oz. butter
2 lb. mushrooms, wiped clean and sliced
3 fl. oz. water
2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon grated nutmeg
1/2 teaspoon black pepper
2 tablespoons flour
3 fl. oz. milk
1 tablespoon chopped fresh parsley
4 to 6 croutons
Directions
In a medium sized frying pan, melt 1 1/2 ounces [3 tablespoons] of the butter over moderate heat.
When the foam subsides, add the mushrooms and mix well.
Pour in the water and add 1 teaspoon of the salt, the lemon juice, nutmeg and black pepper.
Bring the mixture to the boil, stirring frequently.
Simmer, stirring occasionally, for 8 minutes.
Remove the pan from the heat and strain the mushrooms and cooking liquid into a large mixing bowl.
Reserve the cooking liquid and set aside.
Puree the mushrooms in a blender or food mill, or, alternatively, mash them with a fork.
Set aside.
Add the remaining butter to the frying pan and melt it over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the reserved cooking liquid and the milk, stirring constantly.
Return the pan to the heat.
Simmer the mixture, stirring constantly, for 2 minutes or until it is thick.
Stir the pureed mushrooms into the sauce and cook, stirring, for 2 minutes.
Add the remaining salt if required.
Remove the pan from the heat and transfer the puree to a warmed serving dish.
Sprinkle over the parsley and arrange the croutons decoratively around the puree.
When the foam subsides, add the mushrooms and mix well.
Pour in the water and add 1 teaspoon of the salt, the lemon juice, nutmeg and black pepper.
Bring the mixture to the boil, stirring frequently.
Simmer, stirring occasionally, for 8 minutes.
Remove the pan from the heat and strain the mushrooms and cooking liquid into a large mixing bowl.
Reserve the cooking liquid and set aside.
Puree the mushrooms in a blender or food mill, or, alternatively, mash them with a fork.
Set aside.
Add the remaining butter to the frying pan and melt it over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the reserved cooking liquid and the milk, stirring constantly.
Return the pan to the heat.
Simmer the mixture, stirring constantly, for 2 minutes or until it is thick.
Stir the pureed mushrooms into the sauce and cook, stirring, for 2 minutes.
Add the remaining salt if required.
Remove the pan from the heat and transfer the puree to a warmed serving dish.
Sprinkle over the parsley and arrange the croutons decoratively around the puree.
