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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