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Click here for the recipe for
Wild Mushroom Cappuccino
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Wild Mushroom “Cappuccino”
(Serves 4)
3 Tablespoons light olive oil
1 Tablespoon butter
1 pound fresh mushrooms (shiitake, oyster or porcini), cleaned and sliced
2 shallots, peeled and sliced
1 teaspoon roasted garlic paste
¼ cup Spanish sherry
1 quart vegetable stock
1 cup heavy cream
1 teaspoon fresh thyme, minced
Kosher salt and freshly ground pepper
Steamed milk for serving
Heat saute pan; add the olive oil and butter. Add the mushrooms and season to taste with salt and pepper. Saute briefly, add the shallots and garlic and continue to sauté until lightly golden brown. Deglaze with the sherry, add the stock and cream and bring to a boil. Reduce slightly, add the thyme and correct seasoning if necessary. Puree with a hand wand or in a blender. Adjust seasoning again if necessary. Serve hot in large cups with steamed milk on top for the cappuccino effect