Mushroom Cappuccino Recipes

Steps:

• In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.

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:

• For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper.
• Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
• Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
• Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
• Bake in the preheated oven until bread is browned, about 10 minutes.

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.