| Gastronomy | Contemporary |
| Type of dish | Soup |
| Difficulty | Easy |
| Serves | 4 |
Ingredients
- 300g of Scóbis Bio Lion’s Mane
- Mushrooms
- 50ml of olive oil
- 3 garlic cloves
- 1 large onion
- 800ml of water
- Nutmeg (to taste)
- Pepper (to taste)
- Coriander (to taste)
- Salt (to taste)
- Bread (to taste)
Preparation
Mince the onions, garlic, and saute them on a pot with the olive oil. Meanwhile, slice the mushrooms. Keep the pot on medium heat for about 5 minutes, and then add the mushrooms. Season them with salt, pepper and nutmeg. Cook them for about 4 minutes and then add the water. Cover the pot and bring it to the boiling point. Once it’s there, let it cook for 7 to 8 minutes.
Bring it out of the heat and pure it, while checking if it requires any additional seasoning. According to personal preference, water can also be adjusted if the creme is to be more thick or liquid.
Serve it with toasted bread broken in small cubes, and decorate it with minced coriander.