Recipe of Super Quick Quick Air-Fluffed Mushroom Puree

Quick Air-Fluffed Mushroom Puree Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Quick Air-Fluffed Mushroom Puree sorry the photos always upload on the vertical. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt.

Here is the best “Quick Air-Fluffed Mushroom Puree” recipe we have found so far. This will be smell and look delicious.

Ingredients of Quick Air-Fluffed Mushroom Puree

1. Make ready 1/2 of onion, chopped.
2. Take 1 packages of Portabello Mushrooms or baby bellas.
3. Prepare 3 bunch of of any type of mushrooms.. just dont use white button mushrooms.
4. Make ready of chicken stock.
5. You need 1/4 cup of white wine (cooking wine).
6. Prepare of worcestershire sauce.
7. It’s 1/3 packages of butter.
8. Take 1 pinch of garlic cloves.
9. You need 2 dash of black pepper.
10. Take of Sea Salt.
11. Prepare 2 tsp of olive oil, extra virgin.
12. Take 1/2 can of Campbells Golden Mushroom Soup.
13. It’s 1 can of Campbells Cream of Mushroom Soup.
14. Take 1 can of Sliced mushrooms.

Remove pan from heat and pour in Marsala.There's nothing better than a cream of mushroom soup once the weather starts getting cooler.If mushroom isn't your thing, I also have a wonderful Cream of Asparagus Soup, my Dad's Famous Cauliflower Soup and a creamy Carrot Ginger Soup.Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.

Quick Air-Fluffed Mushroom Puree instructions

1. Take half an onion and chop it and toss it in a frying pan with the olive oil. Set it on the lowest heat and try not to burn the onions. If they do burn its ok but pick out the really charred ones and throw them out..
2. If you really like the flavor onions give then cut the other half of the onion. Don't throw it in yet though. Add some of a stick of butter in… Probably just a little more than a thin slice.. As the oil is going to disappear within a few mins of frying the chopped onions. After 5 mins of cooking onions add in a ton of different mushrooms like cremini and Portobello tops and oyster tops and shiitake mushrooms (make sure to rinse these mushrooms in a strainer first as well as cut the bigger ones into smaller chunks) and fry it on low heat with the onions.. Also this is the time to add the additional onion as well as the white wine, garlic, salt and black pepper….
3. After 3mins add some chicken stock to really bring out the nice mushrooms flavor as well as 2-3 squirts of worstishire sauce. Make sure you are stirrings all your mushrooms and onions around your pan all the time to reduce burning..
4. Turn off the heat after making sure all your onions have been cooked to either a golden or translucent color.. However even those crispy brown edges ones will work too. Put that delicious smelling mixture into the blender and move on to the second part. The cheating part..
5. In a medium sized pot mix half of the cambells golden mushroom soup and a full can of just regular either pregresso or cambells cream of mushroom soup together in a pot on the stove.. And add 1 can of chopped mushrooms drained well actually keep some of the mushroom water and put it in the pot with the two soups.. heat it a bit till it bubbles on the side.. And put. That into the blender too and press puree….
6. If the puree gets stuck in the blender add more chicken stock and keep pureeing it until you like the consistency. Then use whatever you want to serve it in.. I used/made French bread bowls. Also for extra garnish sprinkle some parsley flakes on top and add more salt if you need to. Enjoy..

Then when you are stirring in the bread cubes, add the cooked meat.Add even more mushroom flavor with mushroom powder: To make mushroom powder, add dried porcini mushrooms to a blender and blend into a fine powder.Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated.

Make the pomme puree: Place a colander over a large bowl.Pour the hot potatoes into the colander.This is just a simple, quick, and easy fish puree recipe.You can use leftover freshly cooked fish for this or keep it really simple with canned tuna or salmon.Heat the oil and butter in a frying pan and add the onion.