It combines a velvety sauce with sautéed mushrooms, chanterelles, which are common in Molise, all then blended into a cream. A classic autumn first course, made nutritious and tasty by the use of meat broth in the velvety sauce
Ingrediants
- 1.2 liters of meat broth
- 500 g chanterelle mushrooms
- 50 g butter
- 50 g flour
- 1 onion
- parsley
- Dry Marsala
- extra virgin olive oil
- salt
- pepper
For the recipe molisana of the chanterelle cream, melt the butter in a pan, add the flour, stirring carefully so as not to form lumps.
Add the hot broth, stirring constantly, and cook the velvety sauce for about 5 minutes.
Chop the onion and sauté it in a pan with a drizzle of oil.
Cleanse the mushrooms, cut them into small pieces, add them to the onion and brown them for a few minutes.
Wet with 1/2 glass of Marsala and cook for another 10 minutes.
Add the mushrooms (set aside some for the decoration) to the velvety sauce and blend everything until you get a smooth cream.
Serve with a drizzle of oil, some mushrooms, salt and pepper, parsley (alternatively, mint or nepetella is excellent and refreshing).
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