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Community Recipe
from [karenm]
Mushroom Cappuccino

Mushroom Cappuccino

  • Yield: 15 servings

Ingredients

  • 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 glacé (stock)
  • 1 sprig(s) Thyme
  • 6 ounce(s) Heavy Cream
  • For Garnish
  • 1 ounce(s) Heavy Cream
  • 3 drop(s) Truffle Oil

Preparation

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.

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Mushroom Cappuccino recipe

This recipe is a personal recipe added by karenm and has not been tested or endorsed by MyRecipes.
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