Such a mushroom cream can be kept fresh in a screw-top jar in the refrigerator for a good week. A spoonful of it gives cream sauces more flavor, seasons soups and stews, can be the basis for a wonderful cream of mushroom soup or a sugo for pasta. If you want to keep the mushroom paste longer, freeze it – preferably in the ice cube tray: this is the right unit on the spot – or sterilize it in small jars.
Clean the mushrooms, rinse if necessary, drain well and finally quarter or otherwise cut them. Peel and finely dice the onion(s) and sauté in hot butter until soft.
Shortly before they threaten to take color, add the chopped garlic.
Finally add the mushrooms and steam for about ten minutes with the lid closed. Season with salt and pepper. If a lot of juice comes out, cook a little bit without the lid.
Whisk the mushrooms in a strong hand mixer to an absolutely smooth paste, adding the oil slowly towards the end. Taste! Two suggestions for use: spaghetti with mushroom sauce: mix two tablespoons per person with hot, dripping spaghetti, stir in grated cheese, chopped parsley and a small knob of butter – in no time the pasta dish is ready! Cream of mushroom soup: To do this, bring the mushroom paste to the desired consistency with clear soup and whipping cream, make a minute fierce, d
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