Crema de champiñones a la Alexito

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Crema de champiñones a la Alexito. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Crema de champiñones a la Alexito is one of the most popular of current trending meals in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Crema de champiñones a la Alexito is something which I have loved my whole life.

Many things affect the quality of taste from Crema de champiñones a la Alexito, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de champiñones a la Alexito delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de champiñones a la Alexito is 2 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de champiñones a la Alexito estimated approx 30-70 minutos.

To get started with this recipe, we have to prepare a few components. You can have Crema de champiñones a la Alexito using 11 ingredients and 18 steps. Here is how you can achieve it.

Receta para la clase de Bases Culinarias, elaboración del platillo Crema de champiñones para la carrera de Gastronomía. #champiñones

Ingredients and spices that need to be Take to make Crema de champiñones a la Alexito:

1. 30 g Mantequilla
2. 25 g Cebolla
3. 25 g Poro
4. 10 g Apio
5. 225 g Champiñón
6. 2 cucharadas Harina
7. 125 ml Crema
8. C/N Sal
9. C/N Pimienta
10. 5 g Perejil
11. 750 ml Fondo de vegetales

Steps to make to make Crema de champiñones a la Alexito

1. Mise en place:
2. Vamos a limpiar nuestros champiñones retirando una capita desde el centro del tallo hacia afuera.
3. Unos 70 g de los champiñones, los cortaremos en julianas y los vamos a reversar. El resto, simplemente haremos cortes irregulares.
4. La cebolla, el apio y el poro, los cortaremos en cubitos, no importa que sean irregulares.
5. En el caso del perejil, simplemente vamos a lavarlo y posteriormente lo cortamos en hacher.
6. Preparación:
7. Para comenzar con la preparación, vamos a acitronar el poro junto con la cebolla y el apio en mantequilla por unos minutos.
8. En cuanto tengamos la cebolla, el poro y el apio un poco traslúcidos, vamos a incorporar nuestros cortes irregulares de champiñones a la preparación.
9. Después de que los champiñones hayan sudado un poco y se haya evaporado ese líquido, agregaremos nuestra harina a la preparación. Removemos hasta que se haya incorporado bien.
10. Una vez incorporada la harina, añadiremos nuestro fondo de vegetales (en este punto, nuestro fondo debimos haberlo preparado con anterioridad).
11. En cuanto se forme una espuma, debemos retirarla de forma gradual, enseguida bajamos la flama y dejamos hervir unos minutos.
12. Una vez que nuestra preparación este suave, vamos a retirar del fuego para licuarlo.
13. Regresamos la preparación a una cacerola limpia, podemos colar para hacer más fino el resultado obtenido del licuado.
14. 
15. Obteniendo el primer hervor, vamos a temperar nuestra crema para añadirla posteriormente a nuestra preparación.
16. Dejamos hervir unos minutos y antes de finalizar la preparación, vamos a sazonar con pimienta negra y sal al gusto.
17. NOTA: Los champiñones que reservamos al inicio, los podemos utilizar en la presentación de forma cruda o bien, podemos saltearlos.
18. Para finalizar con la preparación, vamos a servir en un plato para presentar, los champiñones que reservamos los colocaremos por encima de nuestra preparación y espolvoreamos el perejil por encima de igual manera. Y listo, podemos degustar de nuestro platillo.

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