Mushroom cappuccino
Last Updated on
ingredients
1/4 pk butter 1 tbsp olive oil 1 pk shallots 1 clove garlic 1 dl dry white wine 1 pk bay leaf 200 g fresh mushrooms pk salt pk black pepper 100 g oyster mushrooms 250 g 33% cream 700 ml mushroom broth
progress in the video above
A delicious taste of creamy soup. Serve in a cappuccino cup.
1. Melt the butter with the olive oil in a saucepan. 2. Add finely chopped shallots and garlic. 3. Pour in white wine and reduce until evaporated. 4. Add the bay leaf and stir. 5. Add sliced fresh mushrooms. Sauté. 6. Season with salt and pepper. 7. Add finely chopped oyster mushrooms. Sauté together for about 5 minutes. 8. Pour in the broth and bring to a boil. 9. Boil for 20 minutes. 10. Remove the bay leaf. Add cream as needed, bring to a gentle simmer. 11. Whisk to a smooth cream. 12. Add the remaining cream and blend again until a fine, cappuccino-like foam forms on the surface. 13. Serve immediately so that the foam does not fall off.
