With the arrival of autumn, nature gifts us a treasure of flavors and aromas, and among these, mushrooms stand out as versatile ingredients with an intense taste, perfect for enriching dishes of all kinds. Mushroom Cream presents itself as a warm and creamy first course, where the sweetness of the mushrooms harmoniously blends with the delicacy of the béchamel, creating a silky consistency that invites you to enjoy it with some good crunchy bread. This dish is emblematic of Lombard culinary tradition, where the use of fresh and seasonal ingredients is a fundamental principle. The preparation requires a simple yet effective technique: the cleaned and sliced mushrooms are sautéed in butter, enhancing their flavor and releasing their aromas. The carefully prepared béchamel brings everything together, adding a touch of creaminess that makes each spoonful a moment of pure satisfaction. Although the recipe may vary from family to family, its heart remains the same, and in Lombard kitchens, it is often enriched with a pinch of nutmeg, adding a note of warmth and depth to the dish. This creamy condiment is ideal for a family lunch, perhaps accompanied by a side of seasonal vegetables or served as an appetizer during a dinner with friends. Mushroom Cream is not just a dish to savor, but a way to celebrate autumn flavors, making every occasion a special moment to share.

Clean the mushrooms, slice them, and cook them with about 20 g of butter. Add salt. Prepare the béchamel: in a saucepan, melt the remaining butter, add the flour, and stir with a wooden spoon, then add the milk and bring to a boil while constantly stirring; add salt and nutmeg. Pass the mushrooms through a sieve (or in a Bravo Simac), combine them with the béchamel, and let it simmer for about 10 minutes. Dilute with the broth, bring to a boil again, and add the chopped parsley. Serve the cream with fried or toasted bread croutons.