The Guénard Oil Mill presents this original Mushroom Cappuccino recipe, a guaranteed optical illusion!
This recipe can be prepared with either frozen or fresh mushrooms from the market, but you would miss the most enjoyable part! If you prefer to hunt for mushrooms yourself, have a look at our article “Secrets of successful mushroom hunting!”.
- 2 cups of your favorite mushroom(s)
- 2 shallots
- 2 teaspoons butter
- a few parsley leaves
- 1 cube vegetable bouillon
- 2/3 cup heavy cream
- drizzle of Guénard Truffle-Flavored Oil
- 1 tablespoon crème fraiche (or Mexican crema or sour cream)
- salt and pepper
Gently clean the mushrooms and peel them as needed. Then, chop the mushrooms coarsely.
Mince the shallots and sauté them for 2 minutes with butter on low heat. Add the chopped mushrooms and parsley. Sauté for 5 minutes.
Add the vegetable bouillon cube diluted in 1 pint of boiling water.
Cover and cook for 15 minutes on medium heat.
In a bowl, pour in the heavy cream with a drizzle of truffle-flavored oil. Using a hand mixer, beat the cream into an emulsion.
Finish by adding a tablespoon of crème fraiche to your mushrooms, salt and pepper, and then mix the mushrooms in their broth.
Divide the “cappuccino” into cups and add the truffle emulsion with a spoon over top.