How to make Mushroom Cappuccino -
If you are a fan of mushrooms this recipe is going to be your new favourite! Thick, creamy and frothy mushroom soup – it is like cappuccino in a savoury avatar.
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Chanterelle, Button Mushrooms (बटन मशरूम)
Cuisine : French
Course : Soups
You can also find more Soups recipes like Zuppa Di Pane Kidney Beans Soup Spiced Carrot Soup Shots Tomato and Corn Soup
Mushroom Cappuccino Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mushroom Cappuccino Recipe
Chanterelle soaked for 6-8 hours 7-8
Button Mushrooms sliced 200 grams
Fresh cream 3/4 cup
Olive oil 1 tablespoon
Garlic cloves chopped 7-8
Onion finely chopped 1 medium
Fresh thyme sprigs 7-8
Vegetable stock 2 cups
Crushed black peppercorns 1 tsp + to taste
Sea salt to taste
Flat leaf parsley 8-9
Method
Step 1
Melt the butter in a deep non stick pan. Add the onion and garlic and sauté for two to three minutes or till onion is translucent.
Step 2
Add the mushrooms and sauté for one minute. Add salt, pepper powder and stir. Add one cup of vegetable stock and bay leaf, cook for five more minutes.
Step 3
Remove from heat and cool. Remove the bay leaf and discard. Make a purée of the cooked mushrooms and add the remaining vegetable stock. Return to heat and bring to a boil. Adjust salt and add cream and remove from heat.
Step 4
Pour the soup into individual cups and keep warm. Pour the chilled milk into a blender jar, add a few ice cubes and process till a thick froth is formed.
Step 5
Collect the froth with a ladle and place on the hot mushroom soup giving it a cappuccino effect.
Step 6
Sprinkle cinnamon powder and serve immediately.
Nutrition Info
Calories : 694 kcal Kcal
Carbohydrates : 31.5 gm gm
Protein : 13.8 gm gm
Fat : 57.2 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
