Cream of Bolete
Cooking: 35 min.
300 g fresh boletes (30 g dried, to be rehydrated in lukewarm water 20 min.)
1 onion, minced
1 clove garlic, minced
2 tbsp butter
1 liter chicken broth
1 potato peeeled, diced
1 thyme sprig
2 tbsp lemon juice
1 tbsp Procini Nutrid'or
60 ml cooking cream 15%
Salt & pepper
In a casserole, sauté 240 g fresh boletes, onions and garlic in butter.
Add broth and thyme.
Cook over low heat for 30 minutes.
Pour into a blender and purée until smooth.
Add lemon juice, salt and pepper.
Slice and sauté 60 g boletes.
Serve, pouring 15 ml of cream in the center of each bowl and garnish with a few slices of fried boletes.
Can be frozen with out cream.
Note : 30 g of dried boletes, soaked 20 minutes in lukewarm water can replace 300 g fresh.
To intensify the mushroom flavor, mix the rehydration water with the broth.
Keep a few sauteed slices to decorate bowls.