Sunday, March 17, 2013
Cauliflower cream with confit porcini mushrooms
250 gr. Cauliflower
250 gr. potato
2 handfuls of mushrooms
2 Tsp of butter
2 cloves of garlic
1 sprig of thyme and rosemary 1
extra virgin olive oil just enough to cover the mushrooms
Porcini mushrooms and cauliflower. A combination found some winter ago nibbling here and there in the kitchen of a restaurant waiting for the start of a service . One of those anxious hunger attack born between boredom and nervousness where in doubt, you throw yourself on the food!. Well, even in this way you find ideas for new dishes!. And so came up my thick creamy cauliflower soup with confit porcini.
In a small saucepan put the mushrooms cut into large chunks with two peeled cloves of garlic. Cover them with the ‘extra virgin olive oil. Add to that a sprig of thyme, and a little rosemary. Turn the heat to low and simmer for a about 20 min. . I remind you that the confit cooking means cooking in fat at low temperature. The leftover oil after this use will be perfect to be reused again has it hasn’t reached high temperatures. Indeed, in this case, it will bring a great flavor to any meat or fish.
Chop the cauliflower into florets 1 or 2 cm. and sauté with 2 tablespoons of olive oil until they start to color well. Then add the chopped onion and when poached incorporated the potatoes into large pieces. Cover with water. As the potato are cooked make sure that there is not too much liquid. In the doubt, take out some cup of broth and keep aside if necessary. I was looking for a cross between cream and mashed potatoes. Bland everything adding butter, salt and the two cloves of garlic from the mushrooms which will now also be cooked confit. Softer, more delicate….perfect for strengthening the cream.Season with salt and serve in a dish with the mushrooms (drained) on top.
Some croutons will do great!
I’m sorry about any mistakes I may have made, English is not my first Language