Cream of Mushrooms

350.0 gram(s) Portobello
10.0 Grams Garlic
100.0 mL Heavy Whipping Cream
2.0 tbsp Kerrygold (Pure Irish Butter)
1.0 tbsp Extra Virgin Olive Oil
1.0 dash Salt
1.0 dash Pepper, black
0.5 tsp Pepper, red or cayenne

Separate the mushrooms tops and the stalks and slice the mushrooms and set aside. Rough chop the mushrooms and pan fry in butter and olive oil with salt, pepper and cayenne till brown and crispy In a large saucepan heat some olive oil and butter and fry the garlic. Once the garlic starts to brown add the mushroom stalks and a handful of the sliced mushrooms Season with a stock cube, pepper, paprika and cayenne. Mix well Once the mushrooms release their water add about 300 ml of water Blend the mixture in a blender till smooth In the same pan heat 1 tbsp of butter and fry the sliced mushrooms Once they release their water add in the blended mixture through a fine sieve. Bring the mixture to a simmer and once the mushrooms are cooked through add the cream and turn off the stove Garnish with cheese, the fried mushrooms and fresh basil.

Serving Size: 1 cup

Number of Servings: 3.0

Recipe submitted by SparkPeople user DEBBIEPR85.