Hello. Thank you for this recipe I will try it. My life turned upside down four months ago. I was diagnosed with esophageal dysmotility this means I can only swallow broth or cream soup no solid foods at all. I have been trying to purée different foods but nothing seems to work out. I am currently searching for recipes that I can make but I find it very difficult. I bought a vita mix, I need to buy a scale. I am wondering if you could recommend a beginners book on puréed or all types of foods. At the moment I cannot swallow even yogurt unless I thin it out first. The doctor told me to think of my esophagus as a straw only liquid’s. I find myself in a whole new world. I would appreciate any suggestions you have. Thank you.
Series
Silky Mushroom Puree
This side may not be a looker, but it’s one of my favorite accompaniments to a steak. It’s also great slathered on a crusty baguette as a crostini.
I mean, who doesn’t love a steak and a dollop of mashed potatoes with each bite? This puree rivals the pairing of the classic creamy spud. The umami, acidity and creaminess of this humble side dish will rock your socks. If you like mushrooms, it’s a must try!
ingredients
- 2 tablespoons shallots (or onion)
- 8 oz cremini mushrooms (weight is without stems)
- 2 tablespoons butter (or bacon fat)
- 2 tablespoons red wine vinegar
- 1/4 cup beef or vegetable stock
- 1/4 cup heavy cream
- 1/4 teaspoon salt (to taste)
method
- Finely dice shallots and set aside.
- Prepare mushrooms: wipe off any dirt from the mushroom caps with a damp paper towel, remove the stem and finely dice. Weigh 8 oz of mushrooms and set aside (you should weigh the mushrooms after you remove the stems).
- Over medium-high, heat the butter (or your choice of fat) in a large pan with a heavy bottom (I recommend cast iron or carbon steel).
- Add the shallots to the pan and sauté for 1-2 minutes until translucent.
- Add the mushrooms and sauté for about 5-7 minutes, until cooked through and mushroom juices release and evaporate. (The pan should start to dry out.)
- Add the beef stock and red wine vinegar to deglaze the pan, scraping up all of the brown bits off of the bottom of the pan. Continue cooking for 1-2 minutes or until almost all the liquid has evaporated.
- Stir in the heavy cream and salt. Cook for 1 more minute to combine all ingredients and then remove from heat.
- Carefully pour the mixture into a blender and puree until smooth. Be careful when blending hot liquids; make sure to have a way for the steam to release!
- Taste and adjust the salt as needed.
- Enjoy as a side to a juicy steak or any main dish!
yields
2 servings
4 comments
There are several places on Facebook that have recipes for puree of many things. Look up Dysphasia Duo and Dysphasia Food and Recipe Group. They have helped me alot. Karen
The font is hard to read, but I appreciated that you specified to weigh the mushrooms after the stems have been removed. That’s something I’d have wondered about when making the dish. It sounds amazing, and I’m already thinking of how I’d use the puree. Mixed in with spaghetti sauce, added to gravy, used as a condiment on a hamburger…the possibilities are endless. How long will it last in the fridge?
copy and paste, then change the font to suit. If its any good, it won’t last any time in the fridge.