The chestnut and mushroom cream is an energetic dish with a great contribution of fiber. For this recipe we have selected pilonga chestnuts to take advantage of the wisdom of yesteryear, the process of which is highly recommended for the protection of colon health, since they are easily digestible. And dehydrated mushrooms will be used, rich in proteins and vitamins B3, B6 and B9. Plus, you will have no problem finding them at any time of the year.
The chestnut and mushroom cream has a pleasant flavor, this combination of ingredients is ideal to start times of intense cold. In addition to mushrooms and chestnuts we will use leek, garlic and potatoes.
This delicious cream is recommended for dinners because it is considered a light dish, you can accompany it with toasted bread or croutons.
CHESTNUT AND MUSHROOM CREAM RECIPE
Ingredients (4 servings)
- 150 g dried pilonga chestnuts
- 25 g dehydrated mushrooms
- 1 leek
- 1 clove garlic
- 1 small potato
- 400 ml of the water used to soak the mushrooms
- 1,300 ml of water
- Salt
- Oil
To decorate (optional):
- black sesame
- Ground black pepper
Preparation (12 hours of soaking + 60 minutes of preparation approx.):
1. Wash the pilonga chestnuts and soak them for about 12 hours.
After 12 hours:
2. Wash the mushrooms and soak them in 400 ml of water.
3. Wash the leek and potato.
4. Discard the water from the chestnuts, wash them and remove any skins they may contain.
5. Peel and chop the leek and garlic and fry in a pot for about 3 minutes.
6. Add the mushrooms and salt. Let cook for about 2 minutes.
7. Add the chestnuts to the pot and cover with 400 ml of the mushroom soaking water and 1,300 ml of water. Salt to taste.
8. Boil for about 30 minutes.
9. Peel the potato, cut it and add it to the pot.
10. Let it boil for about 15 more minutes.
11. Adjust salt if necessary.
12. Blend until you obtain a fine cream. You can pass it through a food mill if you want an even finer cream.
13. Serve with some black sesame and freshly ground pepper.
Enjoy!
