Mushroom Cappuccino

Yield: 15 servings
Community Recipe from


  • 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 glacxC3xA9 (stock)
  • 1 sprig(s) Thyme
  • 6 ounce(s) Heavy Cream
  • For Garnish
  • 1 ounce(s) Heavy Cream
  • 3 drop(s) Truffle Oil


  1. Soak dried mushrooms in warm water for 1 hour.
  2. 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.
  3. Purée all ingredients in a blender until smooth. Pass through a fine strainer. Season to taste.
  4. Heat up remaining heavy cream and truffle oil, then froth.
  5. Garnish each cappuccino with frothed cream.
November 2012

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

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