You’ll fall in love with all over mushroom.
While mushroom caps tend to steal the spotlight, it's time to give their stems the recognition they deserve. Rich in flavor and texture, these stems can be transformed into a delicious dish that embodies the principles of sustainability and culinary creativity. Instead of discarding them, save the stems from your mushrooms and utilize them in a tantalizing recipe.
Embracing zero waste not only minimizes our environmental impact but also brings a sense of satisfaction in utilizing every edible part of our ingredients. So, let your kitchen become a hub of innovation as you turn mushroom stems into a culinary masterpiece.
Difficulty:
Easy
Serving:
2 servings
Preparation time/ Cooking time:
10 minutes / 15 minutes
Ingredients
400 g white mushrooms
80 g onion
1 clove garlic
20 ml cream
20 g scallions
10 g flour
10 g butter
5 g salt
5 g black pepper
Preparation
• Clean the mushrooms with a kitchen towel. Separate mushroom stems and caps, placing them in different bowls.
• Take a pot, add mushroom stems and 500 ml water, and slowly bring it to a boil over low heat. Let it boil for at least 10 minutes.
• After that, julienne chop the mushroom caps. Use a chopper for chopping the onion and garlic.
• Heat butter in a pot, add chopped onion and garlic, sauté for 3 minutes. Add mushrooms and cook for 5 minutes. Sprinkle flour on top and sauté for one more minute.
• Strain the mushroom stems from the water and add that water to the soup pot. Add salt and pepper, bring the soup to a boil, and cook for 2 minutes. Turn off the heat.
• Add cream and scallions on top and serve it.
• Enjoy!
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