2 leeks (only the white part)
200 g of seasonal wild mushrooms
200 g of mushrooms
8 spoonfuls of liquid cream
6 spoonfuls of Bargalló EXTRA VIRGIN OIL
Wash the wild mushrooms in running water to remove any dirt and then chop them. Once clean turn them in 3 spoonfuls of oil, add salt and pepper and put them to side. Chop the leeks, peel the potatoes and dice them into small pieces. Heat 3 spoonfuls of oil in a saucepan and turn the leeks and potatoes in it for 5 minutes. Then add water to cover it all, season them and cook them for 30 minutes. Once ready, turn off the heat, mix the wild mushrooms and mix it all with the blender into a smooth cream. If you want the cream to be finer, pass it through a strainer. Finally, add a little more salt and cream and heat once more.
Our Arbequina Magnum Bargalló Gourmet Olive Oil is the utmost expression of the excellence of Olis Bargalló. Born out of the mild and aromatic Arbequina olive, it is the result of a careful selection of the best Arbequina olives cultivated in some counties of Lerida, Tarragona and also of Huesca and Zaragoza, cold-pressed and made following the most ancient traditions. Enjoy this special Magnum of the most exclusive olive oil from Bargalló. In December and January Arbequina Magnum Bargalló Gourmet Olive Oil can be served unfiltered.
It serves 4 people
Preparation 30 minutes