Il wood he always knows how to amaze us with his views, but the palate. One of the animals that populate it and a typical food of the earth, they marry perfectly in the prescription that we present to you today. We are talking about the mushrooms and deer meat, presented in a delicate and tasty dish capable of warming the cold winter days. Let's see the ingredients and the procedure together.
Ingredients
200 gr of dried mushrooms
200 gr of mixed mushrooms (porcini and champignon)
150 grams of potatoes
2 shallots
3 tablespoons of olive oil
5 dl of vegetable broth
2 slices of toast bread
sale
pepper
100 grams of crè̀me fraîche
1 bunch of chives
80 gr of dried meat of cervo
Preparation
The first thing to do to prepare this delicious recipe is to choose whether to make the recipe entirely with fresh mushrooms or decide to join these ones dry. The decision depends a lot on the availability of ingredients and the quality of the mushrooms that you managed to find during a pleasant walk in the woods.
In case you have opted for a mushroom mix, it is good to do revive those dry. The quality par excellence is that of porcini. Put them in soaking in water for about 20 minutes. In the meantime you can proceed to cleaning fresh ones. Once washed and dried you can cut them into small pieces and set aside 1/4.
After the soaking time, rinse the mushrooms under fresh water and squeeze them. Now you just have to roughly cut them and keep 1/4.
Once the mushrooms are prepared, you can take care of the potatoes, which will act as a thickener for our soup. All you have to do is peel them and cut them into cubes.
Put a saucepan on the fire and heat theoil olive with the shallot previously chopped. When it is golden you can add the potatoes and mushrooms. Sauté for a few seconds and add little at a time the broth. Also in this case you can choose whether to use the one prepared by you, or if you have little time you can use the granular one.
Fate simmer the soup for about twenty minutes, until the potatoes are well cooked. In the meantime, you can prepare the toast of bread to accompany the cream. Cut the toast bread into cubes and place in a pan heated with olive oil. Add salt and pepper and wait until it is golden brown before removing it from the heat.
Blend the soup together with the crème fraîche and season with salt and pepper. Brown the mushrooms set aside in the oil for about 3 minutes. Pour the soup into a bowl, distribute the mushrooms, croutons andchive previously chopped on the soup and accompany it with dried venison.