INGREDIENTS

• 400g of mixed mushrooms
• 500ml of chicken broth
• 1 leek
• 1 onion
• nutmeg
• Cabrales cheese sauce

AUTHOR

INSTRUCTIONS

Fry the onion with the leek. Add the mushrooms and when they are cooked, add the chicken broth. Allow to boil for 3 minutes. Blend together.

In a saucepan, heat Cabrales cheese sauce over a medium heat.

To assemble, fill three quarters of the cup with the mushroom cream then using a spoon, pour over the cream cheese so that it falls on top of the mushroom cream ensuring that both creams do not combine. Sprinkle with nutmeg.