Soups and Creams
Mushroom Cream with Salmon

Mushroom Cream with Salmon

PREPARATION 45 min
INGREDIENTS 11
SERVINGS 4 - 6
DIFFICULTY Medium

Instructions

1

Blend the La Huerta sliced mushrooms with half of the whipping cream and half of the milk.

2

In a medium saucepan, melt the butter, sauté the garlic and onion, add the celery, and cook for 2 minutes.

3

Add the mushroom mixture, season with salt and pepper, add the rest of the cream and milk; cook until boiling. Remove from heat.

4

Heat 1/2 cup of olive oil with the chopped guajillo chili over medium heat until it reaches 70°C (158°F).

5

Serve the cream in a bowl, accompanied by a few pieces of smoked salmon and guajillo chili oil.
INGREDIENTS
Ingredients
¼ cup of white onion, chopped
Salt and pepper to taste
200g of smoked salmon
½ cup olive oil
2 tablespoons butter
1 guajillo chili
1 stalk of finely chopped celery
1 liter of whipping cream
600g of previously thawed La Huerta sliced mushrooms
2 garlic cloves, chopped
½ lt milk
Mushroom Cream with Salmon
PREPARATION
45 min
INGREDIENTS
11
SERVINGS
4 - 6
DIFFICULTY
Medium
INGREDIENTS
¼ cup of white onion, chopped
Salt and pepper to taste
200g of smoked salmon
½ cup olive oil
2 tablespoons butter
1 guajillo chili
1 stalk of finely chopped celery
1 liter of whipping cream
600g of previously thawed La Huerta sliced mushrooms
2 garlic cloves, chopped
½ lt milk

Mushroom Cream with Salmon

1

preparation mode
Blend the La Huerta sliced mushrooms with half of the whipping cream and half of the milk.

2

preparation mode
In a medium saucepan, melt the butter, sauté the garlic and onion, add the celery, and cook for 2 minutes.

3

preparation mode
Add the mushroom mixture, season with salt and pepper, add the rest of the cream and milk; cook until boiling. Remove from heat.

4

preparation mode
Heat 1/2 cup of olive oil with the chopped guajillo chili over medium heat until it reaches 70°C (158°F).

5

preparation mode
Serve the cream in a bowl, accompanied by a few pieces of smoked salmon and guajillo chili oil.