Jerusalem artichoke cream soup with fried raincoats

Category: Vegetable and fruit dishes
Jerusalem artichoke cream soup with fried raincoats

Ingredients

Jerusalem artichoke 200 g
Mushrooms 50 g
Water 50 ml
Cream 50 ml
Butter in soup 10 g
Vegetable oil + butter for frying

Cooking method

  • Wash Jerusalem artichoke well and clean it from the ground with a brush, cut it, put it in the multicooker bowl
  • Jerusalem artichoke cream soup with fried raincoats
  • Fill with water and cream
  • Jerusalem artichoke cream soup with fried raincoats
  • add butter, put on the Milk Porridge program.
  • Jerusalem artichoke cream soup with fried raincoats
  • Then we transfer the boiled Jerusalem artichoke to another bowl,
  • Jerusalem artichoke cream soup with fried raincoats
  • puree with a blender.
  • Jerusalem artichoke cream soup with fried raincoats
  • Mushrooms - I have an oblong bighead and a spiny raincoat,
  • Jerusalem artichoke cream soup with fried raincoats
  • we cleanse from a false leg
  • Jerusalem artichoke cream soup with fried raincoats
  • and from the skin, like a boiled egg.
  • Jerusalem artichoke cream soup with fried raincoats
  • Mine, cut
  • Jerusalem artichoke cream soup with fried raincoats
  • fry in a mixture of vegetable and butter
  • Jerusalem artichoke cream soup with fried raincoats
  • to a good golden brown
  • Jerusalem artichoke cream soup with fried raincoats
  • Simmer under a closed lid for 5 minutes
  • Jerusalem artichoke cream soup with fried raincoats
  • Put cooked Jerusalem artichoke on a plate,
  • Jerusalem artichoke cream soup with fried raincoats
  • fried mushrooms from above.
  • Jerusalem artichoke cream soup with fried raincoats


gala10
I am shocked by such exoticism.
Olga, you are a sorceress! Thank you, very interesting recipe!
MariV
Galya, thank you my dear!

Are raincoats exotic? When there are no others, it is not exotic at all, even delicious. Other mushrooms are also possible. And instead of Jerusalem artichoke - other vegetables, I just have this shoe polish Jerusalem artichoke - a lot!
lungwort
Olya! I never collected raincoats, but my husband's uncle collected and fried such mushrooms. He said it was delicious! How did they taste to you?
MariV
Not very good the first time. I cooked them wrong.

Then, having studied this issue, they, it turns out, are very different - pear-shaped
Jerusalem artichoke cream soup with fried raincoats

Jerusalem artichoke cream soup with fried raincoats

prickly (pearl)
Jerusalem artichoke cream soup with fried raincoats

bigheads.
Jerusalem artichoke cream soup with fried raincoats

Got a taste, deep-fried,
Jerusalem artichoke cream soup with fried raincoats

dried
Jerusalem artichoke cream soup with fried raincoats

and pickled.
Jerusalem artichoke cream soup with fried raincoats
I made a powder from the dried ones, now I add it to all cereals and meat. The smell during drying is, of course, mushroom, but somewhat specific.

Most importantly, they should be picked young, while the pulp is white and firm.
Jerusalem artichoke cream soup with fried raincoats

As soon as the pulp begins to turn yellow, everything is unfit for food.
Jerusalem artichoke cream soup with fried raincoats
Jerusalem artichoke cream soup with fried raincoats
Luna Nord
and I heard somewhere that they are poisonous, how to recognize?
MariV
Lucilia, it's easy to recognize - this is scleroderma, a false raincoat.

Jerusalem artichoke cream soup with fried raincoats

Jerusalem artichoke cream soup with fried raincoats

And then, according to experienced mushroom pickers, this mushroom is simply tasteless, with a sharp, unpleasant smell.

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