Truffle Mushroom Cappuccino

Truffle Mushroom Cappuccino

A thick, silky soup made with a medly of earthy mushrooms layered with decadent pure cream and generous slices of ripe black truffle.

A warming entrée or feature course in a truffle degustation.

TRUFFLE MUSHROOM CAPPUCCINO

INGREDIENTS:

60 grams shallots (eschalots), finely chopped

30 grams unsalted butter

30 grams fresh porcini mushrooms (or 10 grams dried porcini ground to a fine powder)

550 grams chopped mushrooms (I like to use around 250 grams portobello mushrooms + 300 grams button mushrooms)

1 teaspoon vegetable stock concentrate

250 grams whipping cream

100 grams water

1 tablespoon sherry or brandy (optional)

1 teaspoon Adelaide Hills Truffle Co Truffle Oil

80 grams fresh black Australian truffle, thinly sliced

METHOD:

In a large, shallow pan, sauté shallots in the unsalted butter (30 grams) until transparent and aromatic.

Add chopped mushrooms (and porcini powder if using) and sauté until the mushrooms begin to brown.

Add vegetable stock concentrate (1 teaspoon), 200 grams of the whipping cream, water (100 grams) and sherry/brandy (optional), and cook on high heat for 10 minutes, stirring frequently.

Turn the heat off and add truffle oil (1 teaspoon), stirring to combine well.

Pour the contents of the pan into a high-speed food processor or blender and blend on high until very smooth.

Pour the soup into 8 small espresso glasses or cappuccino cups and top with remaining (50 grams) cream, evenly distributing between the 8 portions.

Top each portion with two or three slices of fresh black Australian truffle, serve and enjoy!