To make a cream soup of champignons, you will need: 500 g of mushrooms, 500 ml of cream, 3 small shallots, 1 tbsp. vegetable oil, 4 cloves of garlic, 2 large potatoes, bay leaf, salt and pepper. Of course, mushrooms should only choose a very light color, without traces of darkening or mucus. Unfortunately, champignons are pretty fastidious in storage, so in stores they can not always be provided with a normal temperature regime. Mushrooms, lying more than 3-4 days, acquire undesirable properties, gradually becoming unfit for consumption.
Heat the vegetable oil in the saucepan, put in it shallots and garlic cloves. In this case, it is better to put it directly in the skin, onions – cutting into pieces, and garlic – crushing with a wide knife blade. When vegetables are fried, pour in the cream. Boil for about 3-4 minutes, strain. Return the saucepan with the liquid fraction to the fire, add chopped mushrooms and potatoes. Salt, pepper, put the bay leaf. Cook until softened potatoes. Grind the soup with a blender, pass through a sieve. When serving, you can sprinkle with herbs.
For cooking pasta with porcini mushrooms, it makes sense to give preference to frozen forest gifts. Fresh boletus are not worth more than an example, and rarely come across on sale. For 400 grams of pasta (fettuccine, tagliatelle, spaghetti), take 250 ceps, 15 g of olive oil, 2 cloves of garlic, 50 g of cream, 1 egg yolk, 2 g of fresh thyme, salt and white pepper.
Mushrooms defrost (do not pour out the liquid, it can be added to the cream), cut, fry along with garlic in olive oil. Pour in liquid ingredients, placed with egg yolk, salt, pepper and chopped thyme. Cook for 1-2 minutes. It is important that the yolk does not fold. Add the paste, cooked to half-cooked, into sauce, mix and keep a little more on the fire. Serve this dish is recommended with white Italian wine.