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
97.96
kcal
Carbohydrates
15.23
g
Proteins
3.79
g
Lipids
1.65
g
Fiber 4.33 g
Saturates 0.25 g
Monounsaturated fatty acids 0.28 g
Polyunsaturated fatty acids 0.87 g
Cholesterol 0.01 mg
Calcium 129.43 mg
Iron 2.18 mg
Zinc 0.44 mg
Vitamin A 233.28 ug
Vitamin C 30.82 g
Folic acid 86.91 ug
Salt (Sodium) 324.36 mg
Sugars 7.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.