Crema de calabaza y boletus

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Crema de calabaza y boletus. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Crema de calabaza y boletus is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Crema de calabaza y boletus is something that I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Crema de calabaza y boletus, 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 calabaza y boletus 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 calabaza y boletus is 4 raciones. 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 calabaza y boletus estimated approx 30 minutos.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Crema de calabaza y boletus using 9 ingredients and 7 steps. Here is how you cook that.

Seguimos con la cocina de temporada con esta rica crema de calabaza y boletus.

Ingredients and spices that need to be Make ready to make Crema de calabaza y boletus:

1. 1/2 kilo calabaza pelada y cortada
2. 50 g boletus deshidratados o 250 gramos de boletus frescos
3. 4 patatas medianas
4. 2 puerros
5. 200 ml nata para cocinar
6. Aceite
7. Agua
8. Sal
9. Nuez moscada

Instructions to make to make Crema de calabaza y boletus

1. Elaboración (olla GM):
   
   En caso de utilizar boletus deshidratados, los dejamos toda la noche en un bol con agua. Al empezar a preparar la crema los escurrimos bien.
   
   Ponemos un fondo de aceite en la cubeta y rehogamos los puerros cortados en aros en menú plancha (modelos D y e), menú sofreír modelo F. Cuando empiecen a pocharse, añadimos los boletus. Rehogamos e incorporamos las patatas en trozos y la calabaza.
2. Cancelamos menú y añadimos agua sin llegar a cubrir del todo los ingredientes.
   
   Programamos menú cocina (modelo D) menú guiso 130º presión baja (modelos E y F) 10 minutos.
3. Despresurizamos y pasamos toda la verdura bien escurrida al vaso de Cecomix.
   
   Añadimos la nata, sal y un poco de nuez moscada rallada. Trituramos en velocidad progresiva 7-10 durante 30 segundos.
4. Adornamos con unas láminas de boletus tostadas en Cecofry durante 3 minutos.
5. Elaboración (tradicional):
   
   En caso de utilizar boletus deshidratados, los dejamos toda la noche en un bol con agua. Al empezar a preparar la crema los escurrimos bien.
   
   Ponemos un fondo de aceite en una cazuela y rehogamos los puerros cortados en aros a fuego fuerte. Cuando empiecen a pocharse, añadimos los boletus. Rehogamos e incorporamos las patatas en trozos y la calabaza.
6. Añadimos agua sin llegar a cubrir del todo los ingredientes.
   
   Dejamos hervir a fuego medio durante unos 15 minutos, hasta que la patata y la calabza estén muy blanditas.
7. Pasamos toda la verdura bien escurrida a un bol. Añadimos la nata, sal y un poco de nuez moscada rallada y trituramos con la batidora hasta obtener una crema fina.
   
   Adornamos con unas láminas de boletus tostadas.
   
   NOTA: En caso de de no disponer de boletus, se pueden sustituir por champiñones.

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