CREMA DE SETAS Y CHAMPIÑONES

Hoy toca crema ligerita y muy apropiada en estas fechas ..... CREMA DE SETAS, una riquísima cena ligera y perfecta para el otoño.
 
 
La verdad es que hace ya un tiempo que vi esta receta en el blog Coninatis , la puse a prueba y nos encantó.
 

Está muy rica, eso si, al no añadirle crema de leche o nata o leche evaporada, la textura a la vista se ve un poco "grumos", pero el sabor es buenísimo, así que como quería que fuese más ligera no le añadí nada. Si queréis que os quede más cremosita, añadir medio vaso de nata o leche evaporada, eso ya os lo dejo a vuestro gusto.
 
 
Y con respecto a las setas, yo he comprado dos bandejas una de champiñones laminados y otra de otro tipo de champiñón o seta  que tiene un sabor más intenso, pero si no las encontráis podéis hacerla sólo con champiñones.
 
La receta original dice que hay que saltear las setas poco a poco, pero yo he simplificado ese paso, horneándolas a fuego fuerte y así ahorro tiempo.
 
Y poquito más que añadir.... que espero que las probéis, que merece la pena!!!!

 Ingredientes:

 

250 gr. de champiñones 

250 gr.  de setas 

1 cebolla 

1 puerro 

2 dientes de ajo 

1 cucharada de vino blanco 

pimienta negra

aceite de oliva 

sal 

 

1. -  Encendemos el horno a 200º y cortamos los champiñones y las setas en láminas mas bien gruesas. Y pelamos los dientes de ajo y los aplastamos.

2. - Rociamos el fondo de la bandeja de horno con aceite de oliva y añadimos los dientes de ajo y esparcimos los champis y las setas por toda la bandeja, y volvemos a rociar con aceite, y lo metemos al horno durante unos 15 minutos, o hasta que empiecen a tostarse.



3. - Cortamos el puerro y la cebolla en juliana y los ponemos en una sartén con un poco de aceite, y cocinamos hasta que empiecen a tomar color.

4. - Cuando ya esté la cebolla dorada, añadimos las setas que ya deberán estar, reservando antes unas pocas para decorar el plato. Le añadimos una cucharada de vino blanco, salpimentamos y rehogamos un par de minutos.

5. - Añadimos el agua  hastya cubrir las setas, mas o menos unos 500- 750  ml. Tapamos y dejamos cocinar durante 20 minutos, contado desde que empiece a hervir.

6. - Y ya sólo queda pasar todo por la batidora y rectificar de sal.

Y lista!!!


Decoramos con las setas reservadas....  

 

Y a disfrutar!!!!

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