This cream of mushrooms is a fast, delicious, healthy and low carb dish
that you can prepare as an entrée or ideal as a light dinner just before going to bed.
* 1/2 medium round onion
* 250 grams of fresh mushrooms (2 cups)
* 1/2 -1 cup of cauliflower
* Himalayan or sea salt
* 2 table spoon of olive oil
*2 Cups of water
The first thing we will do is clean the mushrooms, clean them well with kitchen paper
(personally I do not like to wash them and I try to buy them always organic) You can also buy them already laminated, but it is better to buy them whole, because they are fresher. Then, chop the onion in Julianas or small dice; put in a pot the 2 tablespoons of olive oil and sauté over medium heat for a few minutes.
When the onion becomes transparent, add the mushrooms and the cauliflower (you can use fresh or frozen, I usually have it in the freezer to use it on any occasion, fry for a few more minutes .
Once all this is well fried, add the water,. It is only about covering them so they do not lose too much flavor, add salt to taste and keep on medium heat for about 5 minutes, then move to a high-speed blender preferably or hand blender, being very careful not to burn.
Put everythig back to the pot and give it a last boil on low heat, also adding the cream and checking the salt .
Serve with seeds or croutons, I opted for toasted quinoa, green leaves to give a touch of freshness, black salt from the Himalayas, olive oil, a bit of grated walnut and chrysanthemum petals.