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- 5 ounce(s) Forest Mushrooms, Dried
- 32 ounce(s) Button Mushrooms Sliced
- 2 clove(s) Garlic Minced
- 2 ounce(s) Shallots Chopped
- 2 ounce(s) Butter
- 15 ounce(s) Chicken Stock
- 1 ounce(s) Veal glacÃ© (stock)
- 1 sprig(s) Thyme
- 6 ounce(s) Heavy Cream
- For Garnish
- 1 ounce(s) Heavy Cream
- 3 drop(s) Truffle Oil
- Soak dried mushrooms in warm water for 1 hour.
- Sauté shallots & garlic in butter until translucent . Add all mushrooms & thyme. Continue cooking for 3 minutes. Add chicken stock , veal glacé, & 6 oz heavy cream. Simmer 20 minutes at medium heat.
- Purée all ingredients in a blender until smooth. Pass through a fine strainer. Season to taste.
- Heat up remaining heavy cream and truffle oil, then froth.
- Garnish each cappuccino with frothed cream.
This recipe is a personal recipe added by karenm and has not been tested or endorsed by MyRecipes.
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Mushroom Cappuccino Recipe at a Glance
- COURSE: Soups/Stews