Mushroom cream with Roquefort cheese
Creams, those great unknowns in which you can hide almost anything without anyone noticing.
I remember when I was little I didn’t want to eat onion (even today I only eat a tiny amount, I usually use it just to add flavor), and there was a suspicious potato and carrot cream that my mother used to make from time to time. Even though I asked her about the ingredients, it never seemed to contain onion, but years later I found out that I had been eating hidden onion for a long time.
Since then I have had a strange predisposition toward creams, and like Mafalda with soups, creams are not part of my everyday meals—I prefer to see what I eat—but every now and then they are appreciated. And they are usually very tasty.
Ingredients for 2 people
8 fresh mushrooms
1 piece of leek
2 garlic cloves
50 g Roquefort cheese
1 glass of milk
2 tablespoons extra virgin olive oil
1.5 tablespoons flour
1/2 teaspoon nutmeg
Iberian ham and chives for garnish
Preparation
Chop the garlic cloves into small cubes and brown them in a large saucepan with very hot oil.
Wash and slice the mushrooms thinly. Add them to the saucepan once the garlic is golden.
Chop the piece of leek and add it to sauté together with the mushrooms.
Lower the heat and let it cook covered for about 15 minutes, stirring occasionally.
Sprinkle in the flour and stir until it is lightly toasted.
Add the glass of milk, a glass of water, the Roquefort cheese cut into small cubes, and the nutmeg.
Cover again and let it simmer for about 10 minutes over low heat, until you see it thickening.
Blend it in a blender or food processor and serve it topped with shavings of Iberian ham and chives.
Things to keep in mind
Be careful, this cream, like many others, is quite filling and should not be overindulged—especially if you plan to have it for dinner.
You can also serve it with croutons, plain or seasoned.