Crema de champiñones elegante

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Crema de champiñones elegante. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Crema de champiñones elegante is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Crema de champiñones elegante is something which I've loved my entire life.

Many things affect the quality of taste from Crema de champiñones elegante, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de champiñones elegante delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de champiñones elegante is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de champiñones elegante estimated approx 40 minutos.

To begin with this particular recipe, we have to prepare a few components. You can cook Crema de champiñones elegante using 11 ingredients and 16 steps. Here is how you can achieve it.

Es una crema muy fácil de hacer y deliciosa.
#champiñones

Ingredients and spices that need to be Take to make Crema de champiñones elegante:

1. 65 g mantequilla
2. 50 g cebolla
3. 50 g poro
4. 20 g apio
5. 400 g champiñones
6. 65 g harina
7. 250 ml crema
8. 5 g sal
9. 3 g pimienta
10. 10 g perejil fresco
11. 1.3 rec fondo de vegetales

Steps to make to make Crema de champiñones elegante

1. Limpiar y lavar los champiñones, la cebolla, el poro y el apio.
2. Cortar 50 granos de champiñones en julianas y reservar.
3. El resto de champiñones cortarlos en rebanadas.
4. La cebolla, el poro y el apio cortarlo en cubos.
5. Limpiar y picar el perifolio.
6. Agregar en una cacerola la mantequilla.
7. Una vez derretida, acitronar el mirepoix blanco.
8. Agregar los champiñones y acitronar.
9. Una vez acitronados, espolvoreamos con la harina.
10. Añadimos el fondo y dejamos hervir.
11. Quitamos la espuma y reducimos la flama, cocinamos hasta que todo esté cocido.
12. Licuamos y pasamos por el colador en caso de ser necesario.
13. Regresamos a la cacerola limpia, agregamos la mezcla y le damos otro hervor.
14. Agregamos la crema, pero si está fría la tenemos que temperar, es decir agregamos un poco de la mezcla de champiñones a la crema para evitar que se vaya a cortar a la hora de añadirla.
15. Sazonamos con sal y pimienta.
16. Servimos y adornamos con un poco de perejil picado y champiñones.

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