Thirteenth issue of our column Zero waste in the kitchen, the column that shows you how to recover the parts of vegetables that are considered ‘less noble’ but are actually the most nutrient-rich! With this recipe you can make the most of the mushroom stems by creating a tasty cream that is perfect for pasta, risotto or gourmet bruschetta, reducing waste and giving new life to an often overlooked ingredient.
Mushroom stems
Mushroom stems are not only rich in fiber and protein, but also contain phosphorus, potassium, zinc and selenium, substances valuable for the proper functioning of the brain and immune system. They are also a source of B and D vitamins and natural antioxidants, helpful in fighting free radicals and slowing cellular aging.
Cream with mushroom stems
Ingredients:
- 200 g of mushroom stems
- 100 ml of milk
- Olive oil to taste.
- Fine salt to taste.
- Pepper to taste
Preparation:
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Clean the mushroom stems and cut them into rounds.
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In a frying pan, heat a little oil and add the stems, salt and pepper. Cover with a lid and cook over medium heat for about 15 minutes.
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Add the milk and simmer for another 2 minutes.
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Let cool and blend with an immersion blender until smooth. For an even more velvety consistency, strain the mixture through a strainer.
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Use the cream to Flavoring gourmet pastas, risottos or bruschetta.
Tip: You can enrich the cream with herbs such as thyme or parsley for even more flavor.
More Zero Waste ideas and recipes
- I artichoke stems are perfect for preparing a tasty and versatile pesto, perfect for pasta and bruschetta.
- Longing for a mushroom risotto But little time to prepare it? Try our Mushroom risotto with porcini mushrooms.
- I pea pods can be used to make meatballs: find out in the zero waste recipe How to prepare them.
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