I’ve been missing from the blogosphere for the past week or so. Why? My son Fernando has been sick with bronchitis. So I couldn’t sit down and write anything or read anything. I’m sorry, because I’m sure I missed many great post, but my little tyrant demanded a lot of attention…
Anyway, I’m back and very excited because Christmas is just around the corner. I have so many plans for this season!
To pick up the pace again I have a great starter for these cold days. A mushroom cream, very simple, yet very very good.
- 350 g of mushrooms
- 1 onion julienned
- 2 cloves of garlic finely chopped
- 2 tablespoons of flour
- 1 liter of water
- 100 ml of milk
- Extra virgin olive oil
Clean the mushrooms and cut into thin slices.
In a pan with a bit of olive oil, fry the onions and garlic. When they take color, add the mushrooms, reserving a few slices for garnish. Season to taste and cover the pan. Let it cook for 15 minutes over medium heat.
After this time, gradually sprinkle in the flour and sauté with the mushrooms. Add water and milk and let everything simmer over low heat for 10 minutes. Add salt to taste and blend.
Serve hot, decorated with one or two slices of raw mushroom and a bit of parsley.
This cream is not too dense because there’s no too much flour and uses milk instead of cream. But its lightness doesn’t affect its flavor.
P.S. Here are a few things I’ve done this week.
Saturday was the birthday of my daughter Isabel (13th). She’s a huge fan of One Direction, so I made this cake to blow the candles.
I made these cookies to warm things up for Christmas.
And this cake was my last project in a Wilton course that I finished today.
And that’s all for today, have a nice day!