Eggplant and mushroom cream recipe
I personally really enjoy consuming natural creams, because they are very rich, more nutritious and do not have preservatives like industrial creams. In this recipe you will learn to make an aubergine and mushroom cream, creamy, soft and with an incredible flavor, nothing better to give to children who do not consume many vegetables!
Follow the step by step that we detail and learn how to make homemade aubergine and mushroom cream, ideal to enjoy as an appetizer at a dinner.
Ingredients to make Cream of aubergine and mushrooms:
- 250 grams of Mushrooms
- 1 unit of Eggplant
- 2 cloves of garlic
- 80 grams of onion
- 500 milliliters of chicken broth
- 1 jet of olive oil
- 100 milliliters of milk cream (½ cup)
- 1 pinch of salt
- 1 pinch of pepper
How to make Eggplant and Mushroom Cream:
- Before making this homemade vegetable cream, the first step is to get all the ingredients ready.
- In a pot with hot oil, fry the aubergine at temperature, the onion and the garlic, all cut into medium cubes. Sauté until the ingredients are golden.
- Add the sliced mushrooms and fry for five minutes, adding a little more oil, until golden brown. Season to taste.
- To continue with the preparation of the eggplant cream, it is time to add the hot chicken broth to the pot and cook covered for 20 minutes over low heat.
- Subsequently, blend the aubergine and mushroom cream very well, until obtaining a completely homogeneous mixture.
- To finish the vegetable cream, return the mixture to the pot and cook over low heat with the milk cream until it reduces a bit. The preparation should have a thick and creamy consistency. Adjust flavor with salt and pepper if you consider it necessary.
- Serve the aubergine and mushroom cream and enjoy it accompanied by napkin bread. We can consume this light recipe for dinner or prepare it for children and get them to eat those vegetables that they always reject.
