Mushroom Puree
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 10 min
- Difficulty
- Easy
Ingredients
- 150g white mushrooms
- 1 teaspoon olive oil
- 2–3 tablespoons water
Method
- 01
Clean the mushrooms by wiping with a damp cloth or paper towel — do not rinse under water as mushrooms absorb moisture easily.
- 02
Trim the stems and slice the mushrooms.
- 03
Heat a teaspoon of olive oil or butter in a small pan over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring often, until they have released all their liquid and are golden.
- 04
Allow to cool slightly then transfer to a blender.
- 05
Blend with 2–3 tablespoons of water until completely smooth and velvety.
Gallery
How to offer
Mix into potato or vegetable mashes for a savoury umami boost. Mushrooms are a good plant source of vitamin D.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.
Nutrition note
Good source of B vitamins, selenium, and potassium. Contains vitamin D if exposed to sunlight. Low in calories.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
