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MUSHROOM PUREE

Discard the muddy bottom of the mushrooms, wash under running water, drain, chop with an electric mincer.  Fry uncovered in 2 oz butter until the water evaporates completely.  Meanwhile, make a bˇchamel sauce: Melt 2 oz butter, pour the flour in one go, combine, cook for a few minutes, remove from the heat, thin with the hot milk. Reheat gently, cook for 15 to 20 minutes.  Add the mushrooms, cream and remaining butter, salt, pepper, add some nutmeg. Boil for a minute.  Serve with roast meat.
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2 lbs button mushrooms
1/3 lb butter
1/2 cup flour
2 cups milk
1/3 cup cr¸me fra”che
salt, pepper, nutmeg
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15
mn
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25
mn
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Thanks to its speed, the electric mincer prevents the mushrooms from turning black.
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Ile-de-France
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Vegetables
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C™teaux-varois
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