Mushroom Cappuccino with Truffle Oil

Mushroom Cappuccino with Truffle Oil

Ingredients

For Mushroom Soup

• 400 g button mushroom, cleaned and quartered

• 30 g dry porcini, reconstituted by soaking in 200ml of hot water

• 2 tbsp white onion, chopped

• 1 tsp garlic, chopped

• 1 sprig of thyme

• 150 ml white wine

• 2 tbsp olive oil

• 400 ml mushroom stock (see sub-recipe below)

• 1 tbsp butter

• 2 tbsp cooking cream

• 1/2 tsp crushed black pepper

• salt to taste

For mushroom foam

• 100 ml mushroom stock

• 1 g soy lecithin

• 1 tsp butter

• 1 tbsp cooking cream

• salt to taste

For finishing

• few drops of truffle oil                                                            

Method

For Mushroom Soup

Heat olive oil in a large shallow pan. Add garlic and onion, sauté for a minute without browning.

Add thyme sprig, pour white wine and reduce over high heat.

Slide in the button mushrooms and cook for 2-3 minutes. Add the porcini and cook for 2-3 minutes more.

Remove from heat and discard the thyme sprig.

Allow the mixture to cool and puree in the food processor, adding some mushroom stock if required.

Transfer the puree back into the pan and bring it to boil with the mushroom stock.

Reduce heat to simmer, stir in the cream and butter.

Season with salt and crushed pepper.

For mushroom foam

In a small saucepan, bring mushroom stock to boil.

Reduce heat to simmer and stir in the butter and cream; season with salt.

Remove from heat, add the soy lecithin and blend with a hand blender for 1-2 minutes to create the froth.

Assembling and finishing

Pour hot soup in espresso cups and spoon in some froth to create the look of cappuccino.

Add a drop of truffle oil to finish.

Mushroom Stock (sub-recipe of 750 ml yield)            

Ingredients

• 500 g button mushroom and trimmings, diced   

• 1 tbsp vegetable oil

• 50 g onion, chopped

• 50 g leek (white part only), chopped

• 30 ml white wine

• 1 bay leaf

• 2 parsley stems

• 2 ltr water

Method

Heat oil in a large stockpot. Add chopped onions and chopped leeks, cook for 2 minutes. The ingredients should not brown.

Add white wine and simmer for 2 minutes to allow the alcohol to evaporate.

Slide in the diced mushrooms and trimmings, bay leaf and parsley stems.

Cook for 5 minutes and then add water.

Gradually bring it to simmer and cook for 2 hours. Allow the liquid to reduce to 750 ml. Remove any scum that comes to the surface with a slotted spoon.

Strain through a wire strainer lined with muslin or cheesecloth.