Cappuccino of Forest Mushroom


This recipe came to me via the Hyatt Regency in Riyadh KSA. They use Forest mushrooms but I can not always find them so I use brown (cremini) mushrooms. It is an interesting presentation.  This recipe serves 4


  • 350 ml chicken stock (mixed with mushroom fond* if you wish)
  • 350 ml double cream*
  • 1 large shallot (or 2 small or 1/2 red onion)
  • some cornstarch/flour, dissolved in not more than 1 tablespoon water
  • 100 g fresh forest mushrooms
  • salt and freshly ground pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • Whipping Cream, whipped to soft peaks
  • thinly sliced carrots, and mushrooms
  • slivered sun dried tomatoes Tomatoes, sun-dried, packed in oil, drained


Step 1

Mix stock and cream, bring to boil.

Step 2

Panfry roughly chopped mushrooms and shallots until shallots are glazed.

Step 3

Shred this mixture in a blender. Add to stock cream mixture, add seasonings to taste.

Step 4

Thicken slightly with the cornstarch mixture.


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