As soon as the temperatures drop along with the leaves, 🍁🍂🍁,when before going for a stroll I need to wear a my new Moncler, and a cap, that is when I start thinking about soups, creams, and veloutés.
After a walk in the rain for some seasonal pictures, I had a craving for one nice, creamy, warm cream of something. Incidentally I also needed to use some potatoes before long. So here is a “cream of …” just right for the season.
Simple and tasty
The cream of potatoes, sautéed mushrooms and (optional) truffle.
- 4 potatoes
- 200g of fresh porcini mushrooms
- 1 lt of vegetable stock or water
- salt & pepper
- Extra virgin olive oil
- 1 onion
- 1 bunch of Parsley
- 1 clove of garlic
- Laminated truffle (optional)
Peel the potatoes and cut them into cubes. Sautée the onion with extra virgin olive oil, when tender add the diced potatoes.
Cover the potatoes with the vegetable stock, season with salt and pepper and cook over a low heat for about twenty minutes.
Fry the garlic clove in the pan with a little oil. Clean the porcini mushrooms carefully, cut them and add them to the pan together with the chopped fresh parsley. Bring to cook. Adjust the salt if necessary.
Blend the potato cream with an immersion blender directly in the pot, or with your preferred method such a blender, or manually if you feel energetic!
Serve it adding the sautéed porcini mushrooms and grated truffle slices.
Finish with a drizzle of olive oil and serve.
OK, i didn’t use the sliced truffles because they are not kind to my stomach, I added instead truffle olive oil.