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Mushroom cream with autumn leaves of fried bread

June 27, 2015


  • 500 gr. mushrooms
  • 1 tablespoon lemon juice
  • 4 tablespoons olive oil
  • 250 gr. of cooking cream
  • 150 ml. water
  • 1 egg yolk


  1. Wash the mushrooms and cut into slices.
  2. In a skillet, put spoonfuls of oil, a tablespoon of lemon juice and mushrooms and cook over medium heat.
  3. Add 150 ml of water and cook for 5 minutes.
  4. Transfer the contents to the mixer bowl and make puree.
  5. Place the puree in a saucepan and add the cooking cream. Bring to the boil, remove from the fire and put the egg yolk. Mix until combined and let rest.
  6. Use slice of bread for make the autumn leaves.
  7. Fry leaves in a pan with olive oil droplets.
  8. Serve the cream with the autumn leaves.