Cream of Bolete

  • Preparation: 20 min.
  • Cooking: 35 min.
  • Portions: 4


    300 g fresh boletes (30 g dried, to be rehydrated in lukewarm water 20 min.)

    1 onion, minced

    1 clove garlic, minced

    2 tbsp butter

    1 liter chicken broth

    1 potato peeeled, diced

    1 thyme sprig

    2 tbsp lemon juice

    1 tbsp Procini Nutrid'or

    60 ml cooking cream 15%

    Salt & pepper


In a casserole, sauté 240 g fresh boletes, onions and garlic in butter.

Add broth and thyme.

Cook over low heat for 30 minutes.

Pour into a blender and purée until smooth.

Add lemon juice, salt and pepper.

Slice and sauté 60 g boletes.

Serve, pouring 15 ml of cream in the center of each bowl and garnish with a few slices of fried boletes.

Can be frozen with out cream.

Note : 30 g of dried boletes, soaked 20 minutes in lukewarm water can replace 300 g fresh. To intensify the mushroom flavor, mix the rehydration water with the broth. Keep a few sauteed slices to decorate bowls. 

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