2 medium common mushrooms, stems trimmed, rinsed, cut in half
¼ teaspoons fine salt
pinch freshly ground nutmeg
½ teaspoons glace
1 teaspoon minced fresh parsley
a few drops lemon juice
25 g garlic, peeled, trimmed, germ removed
35 g nonfat dry milk
180 ml water
Recipe preparation steps
Blanch the garlic three times in boiling water for 2 minutes each time. Let the water come to a full boil each time before starting to time. Drain.
Add the garlic along with the water, mushrooms, salt, and nutmeg to a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the dry milk into the saucepan and continue simmering for 5 minutes more.
Transfer the contents of the saucepan to a blender, add the glace and parsley, and purée until very smooth. Strain. Mix in the lemon juice and taste for salt.