Porcini Mushroom Cream

Preparation:

Preparation: Prepare a broth with lots of vegetables by reducing it for a long time, until you get a very concentrated liquid. Carefully clean the mushrooms, keep the three most beautiful caps aside, cut all the others into small pieces and cook them for 10 minutes with the oil and garlic. Prepare a béchamel sauce with butter, flour, milk and salt, then add it to the mushrooms from which you have removed the garlic and cook for 15 minutes adding the broth and letting it reduce over medium heat; 5 minutes before the end, immerse the mixer and blend everything. Slice the chapels left aside and put them in a pan with a little oil and parsley, then add them to the cream with salt and pepper and serve hot. Those who prefer a softer taste can add an egg yolk at the end, with the heat off.