This recipe is a perfect choice for chilly autumn evenings. It's thick, aromatic, and comforting—best enjoyed with a slice of crispy toast. You can use any type of mushroom you like, and the herbs add a deep, warming flavor.
- 500 g mushrooms
- Herbs that pair well with mushrooms: sage, thyme, rosemary, or oregano (choose to your taste)
- 2 garlic cloves
- 1 onion
- Olive oil
- Sea salt and freshly ground black pepper
- 250 ml cream
Toss the mushrooms with olive oil and your chosen herbs, then spread them on a baking tray and roast at 250°C for about 25–30 minutes, until tender. In a pot, sauté the chopped garlic and onion with a bit more herbs in olive oil. Add the roasted mushrooms and a splash of water, then let everything simmer for 7–10 minutes. Season with salt and pepper. Transfer the mixture to a blender, pour in the cream, and blend until smooth and velvety. Serve hot with toast.
Toss the mushrooms with olive oil and your chosen herbs, then spread them on a baking tray and roast at 250°C for about 25–30 minutes, until tender. In a pot, sauté the chopped garlic and onion with a bit more herbs in olive oil. Add the roasted mushrooms and a splash of water, then let everything simmer for 7–10 minutes. Season with salt and pepper. Transfer the mixture to a blender, pour in the cream, and blend until smooth and velvety. Serve hot with toast.
