The pine mushrooms are the base of this soup, an ideal meal for fresh days and nights which are characteristic of Patagonia.
for 2 portions
| 50 g. | PINE MUSHROOMS |
| 100 g. | ONIONS |
| 100 cc. | VEGETABLES BROTH |
| 50 cc. | HEAVY CREAM |
| 50 g. | SQUASH |
| 1 unit | EGG |
| n/a | LAUREL |
| n/a | SALT CRYSTALS |
Cut onion in very fine sticks and take the liquid from it. Add mushrooms previously hydrated in tea, laurel and the vegetables broth. Boil, remove from heat and process. Add the cream and cook till the soup gets the desired texture. If necessary use a strainer with a fine net. Salt and pepper as desired. Serve.
Baked squash crumbs
Cut small cubes of pumpkin and whiten in hot water with salt. Cool in an inverse bain Marie. Make a blow to give color and heat in oven.
Mollet egg (soft boiled)
Cook egg for 3 minutes from boiling. Peel and in the presentation add salt crystals.
The mushrooms of this area spring after the first rains of May and June when they are collected fresh to dry them afterwards. Those from pines, meaty and tasty, have achieved to reproduce in other zones. It does not happen so with the famous morels, very looked for by gourmets, which grow at the cypress foot and are only from Patagonia.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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