Oyster Mushroom Cream #1
This oyster mushroom cream is fairly easy to make with easy to find ingredients! You can also throw in whatever vegetable you have left in the fridge you don't want to lose. It tastes good and is loaded with goodness for the health!
- 1 Squash
- 1 Onion medium size
- 4 Carrots medium size
- 1 Potato large
- 2 Tomatoes medium size
- 250 grams Oyster mushroom
- 1 Leek
- 900 ml Stocks chicken or vegetable
- 1 tbsp Olive oil extra virgin
- Salt and pepper as needed
- 1 tbsp Ginger
- 250 ml Water
In a pan heat up the olive oil. Chop the mushrooms, onion and leek and throw all this into the pan. Cook at medium heat for 10 minutes or until brown.
Chop the carrots, potatoes and squash into small pieces. Boil the chicken or veggie stock and drop chopped carrots, potato and squash inside the stock. Let it boil for 10 minutes.
Leave the mushrooms, onion and leek to the side once ready.
After boiling the stock with the squash, potato and carrots inside, add the water, bring the heat down, mix the mushrooms/onion/leek and let it simmer for 15 minutes.
Use a mixer to bring the entire content of the pot down to a cream.
Feel free to use any remaining veggie you have in your fridge.