Cream of Bolete

Cream of Bolete

Cream of Bolete

  • Preparation: 20 min.
  • Cooking: 35 min.
  • Portions: 4


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.