Cremini mushrooms cream

Prep. Time: 10 min - Cook Time: 45 min - Total Time: 55 min - Yield: 6 servings

Ingredients

Cream:

• 1000 g cremini mushrooms, sliced

• 3 shallots, peeled and sliced

• 2 garlic cloves, minced

• 4 tbsp butter (margarine)

• 2 tbsp olive oil

• 1 cup white wine (Pinot Grigio or Sauv Blanc.)

• 700 ml almond milk

• 6 tbsp cornstarch

• 200 ml chicken or vegetable stock

• 1 small red chili, sliced

• Chopped fresh parsley and thyme to serve

• salt and black pepper

Croutons:

• 1 loaf of multigrain baguette, sliced

• 3 cup olive oil

• ½ tsp garlic powder

• ½ tsp rosemary powder

• ½ tsp thyme powder

• ½ tsp oregano powder

• ½ tsp parsley powder

• salt and black pepper

Instructions

Croutons:

1. Preheat oven to 200°C.

2. Line a large baking sheet with parchment paper.

3. Drizzle the olive oil over the bread. Then evenly sprinkle the other rest of the ingredients over the bread.

4. Spread the bread slices out in a single layer on the sheet. Bake for 10 minutes, until golden brown and crisp, turning once halfway through baking.

Cream:

1. Sauté 750g mushrooms, 1 garlic clove and 2 shallots in 1 tbsp olive oil and 3 tbsp butter in a saucepan. Season with salt and pepper.

2. Add the almond milk and stock and let it boil for 30 minutes.

3. Blend the soup in a blender and add salt and pepper to taste

4. Sauté the rest of mushrooms, 1 garlic clove and 1 shallot in 1 tbsp butter, 1tbsp olive oil, the wine and set aside.

5. To serve put the cream into a bowl and pour the mushrooms, croutons and chili slices on the top.