Ingredients for 4:
- 1 leek
- 700 grams of mushrooms
- 2 tablespoons of extra virgin olive oil
- 1 tbsp dried sage (can also be used fresh)
- freshly ground black pepper
- Salt
- 130 grams of lager
- 150 grams of vegetable broth (or water)
- 130 grams of mascarpone cheese
- 16 mozzarella pearls
- fresh chives.
Preparation:
1. Peel the leek and chop it finely. Clean the mushrooms and cut them into slices, into quarters.
2. Heat a large casserole with the extra virgin olive oil, first add the leek and let it take on a little color, do it over medium heat.
3. Add the mushrooms, sage, black pepper, and salt. Sauté for a few minutes, until they have been impregnated with the oil, the spices and the heat.
4. Wet with the beer and let it reduce over medium heat, stirring from time to time. Then add the broth or water and bring to a boil, reduce the heat and cook for 5-10 minutes, the mushrooms should be very tender.
5. Then remove from the heat, crush the mushrooms until you get a cream. If necessary you can add a little more broth. Add the mascarpone and blend again, try and add salt or pepper if necessary.
6. Put the pot back on the heat and bring to a boil, and remove immediately.
Serve the soft cream of mushrooms accompanied by some fresh mozzarella pearls, freshly chopped chives and a good drizzle of extra virgin olive oil.