Mushroom Cappuccino Food
MT. MANSFIELD FORAGED MOREL MUSHROOM CAPPUCCINO
Provided by Food Network
Time 1h15m
Yield 6 (6-ounce) servings
Number Of Ingredients 10
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.
MUSHROOM CAPPUCCINO
This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. This looks like it comes from a fine-dine eatout!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285.4, Fat 23.7, SaturatedFat 14.4, Cholesterol 81, Sodium 91.7, Carbohydrate 12.9, Fiber 1.5, Sugar 8.7, Protein 7.9
WILD MUSHROOM SOUP "CAPPUCCINO"
Soup makes for a cheerful party hors d'oeuvre when served in a small vessel like an espresso cup. With a dollop of whipped cream, it looks like a frothy cappuccino. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h5m
Yield serves 12 to 14 (about 7 cups).
Number Of Ingredients 12
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.
Nutrition Facts : Fat 16 g fat (10 g saturated fat), Cholesterol 55 mg cholesterol, Sodium 1,224 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
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