Ingredients:
500 gr. mushrooms · 1 leek · 2 medium potatoes · Truffle sauce · Olive oil · Salt · Ground black pepper.
Preparation:
· Pour a splash of olive oil into the casserole and when it is hot add the mushrooms, diced potatoes and chopped leek. Sauté until the ingredients are golden brown.
· Cover with water and let it boil. Once the potato is cooked, put out the fire, blend until you get a fine cream, adjust salt, add a little ground black pepper and a couple of tablespoons of truffle sauce, and remove.
· Can be served with fried bread tostones and chives, or with chilli oil if you like it spicy.
· We would already have a simple and tasty cream of mushroom soup for a cold day when you want a spoon dish.
Simple and effective like a good punk song, enchúfate “Total birthday” from The Planets!
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954.
