20 g of butter
20 g of wheat flour
600 g of avocado
500 ml of chicken broth
100 g of Paris mushrooms (or your preferred type)
30 g of parmesan shavings
20 g of blanched pistachios
2 sprigs of thyme
Extra virgin olive oil to taste
Salt to taste
White peppercorns to taste
20 g of butter
20 g of wheat flour
600 g of avocado
500 ml of chicken broth
100 g of Paris mushrooms (or your preferred type)
30 g of parmesan shavings
20 g of blanched pistachios
2 sprigs of thyme
Extra virgin olive oil to taste
Salt to taste
White peppercorns to taste
Melt the butter, add the flour and mix until a superficial foam forms
Turn off the heat and reserve
Peel the avocado, cut into pieces, and cook in steam
Meanwhile, warm up the chicken broth
When the avocado is soft, blend it in a blender with the melted butter and hot chicken broth
Season with salt, pepper, and cook over medium heat, stirring well to achieve a homogeneous cream
While that's cooking, soak the pistachios for 2 minutes in boiling water, drain, and remove the skin
Clean the mushrooms, cut into slices, and mix with parmesan, thyme leaves, and pistachios
Season with salt and olive oil, stirring delicately
Spoon the avocado cream into bowls and garnish with mushroom salad.
