Wild Mushroom Cappuccino
- 2 pounds forest mushrooms (chanterelle, black trumpet, matsutaki, porcini, hedgehog)
- 4 pounds button mushrooms
- 1 quart heavy cream
- 1/2 onion diced
- 1 leek diced
- 1 celery stalk diced
- 1 sprig thyme
- 1 sprig rosemary
- 1 cup chicken or vegetable stock
- 1 cup chardonnay
- 1 ounce butter
- 1 ounce olive oil
- Salt to taste
- Freshly-ground black pepper to taste
Sweat the onion, celery and leek in a heavy-bottomed pan in the olive oil and butter for three minutes without color. Add the washed mushrooms and herbs and stir for two minutes. Cover with a lid, reduce the heat and cook for thirty minutes.
Add the wine and stock and bring to the boil. Add the cream and boil for two minutes. Reduce the flame and simmer for a further ten minutes. Liquidize the soup and strain through a fine strainer squeezing all the juice from the mushrooms. Season with salt and pepper and return to a clean pan. Reboil, taste and correct seasoning if necessary.
Liquidize with a high speed hand blender so that a foam resembling a cappuccino appears and serve immediately.
This recipe yields 4 servings.
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