Savory cream with mushrooms and bacon

Mushroom cream with bacon is a rich and comforting dish, perfect for cooler days. I will provide you with a simple and delicious recipe that you can try.

Ingredients

• 500 g of mushrooms (champignons, porcini, or a mix)
• 100 g of diced bacon
• 1 medium onion
• 2 cloves of garlic
• 500 ml of vegetable or meat broth
• 200 ml of cooking cream
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley (to garnish)
• Grated Parmesan (optional, to serve)

Preparation

1. Clean the mushrooms well and slice them or cut them into small pieces. Finely chop the onion and the garlic.
2. In a large saucepan, heat the extra virgin olive oil and sauté the onion and garlic until they become translucent.
3. Add the bacon and let it brown until it becomes crispy.
4. Put the mushrooms in the pan and cook them until they have released all their water and it has evaporated.
5. Add the broth and bring to a boil. Allow to simmer for about 15-20 minutes.
6. Use an immersion blender to blend everything into a smooth cream. If you prefer a more rustic consistency, you can blend only half of the mushrooms and leave some whole for added texture.
7. Stir in the cream, adjust the salt and pepper, and cook for another 5 minutes over low heat.
8. Serve the hot cream, decorated with chopped parsley and, if you like, a sprinkle of grated Parmesan.

Italian twist: To make this cream even more special and tied to the Italian territory, you could use fresh porcini mushrooms if in season, which will give the cream a more intense and characteristic flavor. Furthermore, you could use guanciale instead of bacon, for an even bolder taste.

Curiosity

Mushroom cream has European origins and comes in different regional variations. The addition of bacon or guanciale is an Italian touch that enriches the dish with a smoky flavor and makes the cream heartier.