Mushroom Cappuccino With Truffle Foam Recipes

Steps:

• Instructions · Wash and chop mushroom · Dice shallots · Add olive oil to a large stock pot over medium heat · Place shallots in the pot and sauté for three minutes · Add chopped mushrooms · This is an integral part of the recipe - sauté the mushrooms until they have reduced to 2/3 their original size. Like the onions in french onion soup, cooking down the mushrooms gives the dish its complex rich flavor. It's worth the extra time it takes. BUT make sure that the mushrooms don't burn - add olive oil as needed. · Once mushrooms have reduced, add sherry and let it simmer for 10 minutes · Add chicken stock and tarragon, bring to a full boil · Turn off heat · Cut stick of butter into 8 pieces · In batches, puree the bisque in a food processor (or use an emersion blender) · While you are pureeing, add chunks of the cold butter · Once you have pureed all of the bisque, strain it through a sieve into a large bowl · Rinse out pot that you used to make the bisque base · Transfer pureed bisque back into the pot and add half and half over medium heat · Stir in salt and pepper · Once bisque is warm enough to serve, add sherry vinegar and stir to combine · Keep bisque over low heat while you prepare the froth · Mix truffle oil and milk in a coffee mug and microwave for 40 seconds · Using an Aerolatte, (or your milk foamer on your espresso machine) mix until frothed · Serve bisque in cappuccino cups and top with truffle foam

Steps:

• In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
• Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.

Steps:

• Melt butter in a heavy bottomed pan.
• Add bay leaf, onion and garlic.
• Saute for 2-3 minutes or till the onion becomes translucent.
• Add mushrooms.
• Saute for a minute.
• Add 1 cup of vegetable stock.
• Cook for 5 more minutes.
• Remove from heat and cool.
• Remove bay leaf.
• Make a puree of the cooked mushrooms.
• Add the remaining vegetable stock to it.
• Bring to a boil.
• Add salt and white pepper powder.
• Simmer the soup for 2-3 minutes.
• Add fresh cream and remove from heat.
• Place soup in individual cups.
• Keep a deep bowl in the refrigerator to chill it.
• In this chilled bowl pour in the chilled milk and beat it with a fork.
• This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
• Sprinkle powdered cinnamon and serve immediately.

Steps:

• Soup:.
• In a large saucepot over medium, heat, add oil until hot.
• Add onions and lightly caramelize. Next add mushroom scrap and sweat thoroughly, about 5 minutes. Add garlic for another 2 minutes, and then add white wine.
• Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2". Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.
• In a small batches blend soup with blender or hand blender. Strain through a medium strainer.
• Truffle Foam:.
• For truffle foam, mix truffle oil and cold whipping cream. Mix until peaks are stiff. Season with salt. Place a dollop of cream on top of hot soup.

Steps:

• Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
• Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.

Steps:

• Add oil to a large saucepot over medium heat, and warm until hot. Add onions and lightly caramelize. Next add crimini mushrooms and sweat thoroughly by cooking over medium heat covered, about 5 minutes. Add garlic and 2 tablespoons of ground porcinis. (Reserve rest for topping) Cook for another 2 minutes. Add white wine. Simmer to reduce wine by 75% and then add enough chicken stock to cover mixture by about 1/2". Add demi-glace. Bring to a simmer and cook for 15 minutes. Add cream, and simmer another 5 minutes. Let cool. Blend soup with hand blender to break up chunks. Then blend in small batches in blender until smooth. Strain through a strainer. TRUFFLE FOAM: 2 tablespoons truffle oil 1/2 cup whipping cream 1 teaspoon kosher salt TO SERVE: Ladle soup into cappuccino cup, top with truffle foam or foamed skimmed milk and sprinkle with a little bit of porcini powder.