Mushroom Cappuccino With Truffle Foam Food

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS

Steps:

• Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
• Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
• Transfer the mushrooms to a bowl and rinse out the pan.
• Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
• Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
• Note: This recipe was doubled for filming.

WILD MUSHROOM SOUP "CAPPUCCINO"

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.

VOICE RESTAURANT'S MUSHROOM SOUP " CAPPUCCINO"

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.

MUSHROOM CAPPUCCINO WITH TRUFFLE FOAM

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