Mushroom cream

45 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.175 kg
Natural mushrooms 0.15 kg
Sunflower oil 0.005 l
Plain flour 0.034 kg
Vegetable stock 0.75 l
Table salt 3.75 g
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock.
  • Julienne the onions and soften in oil.
  • Cut the mushrooms into strips and cook them with the onions.
  • Add to the vegetables, from around 40 to 50 g for each litre of liquid, and stir well until mixed.
  • Add the stock making sure its dissolved well and let it boil for 10 minutes.
  • Blend until smooth.
  • Salt to taste.
Nutritional information (1 portion)
Energy
59.08
kcal
Carbohydrates
9.15
g
Proteins
2.17
g
Lipids
1.33
g
Sugars 1.56 g
Salt (Sodium) 301.5 mg
Folic acid 24.54 ug
Vitamin C 14.62 g
Vitamin A 174.15 ug
Zinc 0.23 mg
Iron 1.37 mg
Calcium 80.83 mg
Cholesterol 0.01 mg
Polyunsaturated fatty acids 0.71 g
Monounsaturated fatty acids 0.28 g
Saturates 0.17 g
Fiber 1.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.