Monday 26 August 2013

Mushroom Cappuccino with Truffle Foam Recipe by Judi Leishman

Mushroom Cappuccino with Truffle Foam Recipe
Ingredients :
250 – 350g fresh mixed wild mushrooms or mushrooms of your choice
1 medium-sized onion, chopped
2 cloves garlic, chopped
¼ cup white wine, optional
800ml chicken stock (more if you prefer a lighter soup)
1 cup fresh cream
2 Tbsp Truffle Oil
1 Tbsp Olive Oil
salt & pepper, to taste

  • Clean and slice mushrooms 
  • Heat up a saucepan with 1 Tbsp Olive Oil and add in onion, fry until slightly turning brown/caramalised, then add in the chopped garlic
  • Add in the mushrooms, sweat for about 5 minutes then pour in the white wine, simmer on low heat until slightly reduced
  • Pour in the chicken stock and simmer over low heat, covered, for 10 minutes
  • Remove from stove top, set aside to cool a little then blitz with a hand-held blender or a food processor until smooth (& frothy if not using the Truffle Foam
  • Return blended soup to saucepan and pour in ½ cup fresh cream, stir over low heat and bring to very gentle boil and turn off heat, stir in 1 Tbsp of Truffle oil
  • Beat the balance ½ cup cream together with balance of the Truffle oil until thick and small peaks is formed
  • Serve up the blended soup in a soup mug, top with the whipped truffles cream and as it melts atop the hot soup, it’s like a layer of ‘cappucino foam’ making the mug of soup looks like a cuppa Cappucino!


    No comments:

    Post a Comment