Boletus cream with Thermomix

Preparation of boletus cream with Thermomix

1. Sauté the vegetables:
2. Put the leek and potato in the glass along with 20 g of olive oil. Sauté for 7 minutes, 120°C, speed 1.
3. Add a pinch of salt and reserve in a separate container.
4. Brown the boletus slices:
5. Add 10 g of olive oil and a few slices of boletus to the glass. Sauté for 2 minutes, 120°C, reverse rotation, spoon speed. Remove and reserve to decorate.
6. Cook mushrooms and vegetables:
7. Without washing the glass, add the rest of the boletus and sauté for 5 minutes, 120°C, speed 1.
8. Add the reserved vegetables, the vegetable broth, a pinch of pepper and salt. Cook 15 minutes, 100°C, speed 1.
9. Blend the cream:
10. Let the mixture cool slightly and blend for 1 minute, progressive speed 5-10, until you obtain a smooth and homogeneous cream.
11. Add the evaporated milk:
12. Add the evaporated milk and mix for 30 seconds, speed 4. Adjust the salt level if necessary.
13. Serve:
14. Distribute the cream among 4 deep plates and decorate with the golden boletus slices that you reserved.
15. Ready! Enjoy this delicious boletus cream with a professional touch, easy and quick thanks to your Thermomix.