Cappuccino of Forest Mushroom

2014-12-19

Cuisine: American

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

Ingredients

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

Method

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.

[tips]

Recipe Type: Hot Soup Tags: Soup Ingredients: and mushrooms, chicken stock (mixed with mushroom fond* if you wish), dissolved in not more than 1 tablespoon water, double cream*, fresh forest mushrooms, large shallot (or 2 small or 1/2 red onion), salt and freshly ground pepper to taste, slivered sun dried tomatoes, some cornstarch/flour, thinly sliced carrots, whipped to soft peaks, Whipping Cream

haclaggett

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