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Mushrooms Cappuccino with Truffle Foam

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I first tasted this Mushrooms Cappucino in one of the Mandarin Oriental Hotels I used to worked in yonks ago, fell in love with it instantly and had made it many times before, improving it each time and this time instead of frothing the soup up to create the layer of ‘cappucino foam’ atop when blending I’d added Truffle Foam because I like a thick mushroom soup and the soup will not aerate as well when you blend hence you can’t get that cappuccino foaminess when the soup is too thick  😉

This soup is at its best if made with mixed wild mushrooms or porcini mushrooms, as I always do so whenever I made it but since I don’t have the luxury of such choice here in Lagos this time around, I used a mixture of white & brown button mushrooms + Shitake mushrooms …. still extremly flavoursome …good on it’s own or served with crusty bread!

Chopped an onion and fry in heated pan with olive oil, when slightly brown, add in chopped garlic ….

Add in the mushrooms and fry for about 5 minutes …then pour in the wine, simmer until slightly reduced ….

Pour in the chicken stock and simmer for 10 minutes, covered

Blend soup with a hand blender or a food processor until smooth (& frothy) …. I like my soup with wee bits of blended mushrooms so I never sieve it through a sieve after blending

Add in the cream and bring it to a very gentle boil and the soup is ready!

IMG_1527

An awesome soup we can never tire of … served up with some crusty loaf or french sticks ❤

RECIPE

Ingredients :

250 – 350g fresh mixed wild mushrooms or mushrooms of your choice

1 medium-sized onion, chopped

2 cloves garlic, chopped

¼ cup white wine, optional

800ml chicken stock (more if you prefer a lighter soup)

1 cup fresh cream

2 Tbsp Truffle Oil

1 Tbsp Olive Oil

salt & pepper, to taste

Methods:

  • Clean and slice mushrooms 
  • Heat up a saucepan with 1 Tbsp Olive Oil and add in onion, fry until slightly turning brown/caramalised, then add in the chopped garlic
  • Add in the mushrooms, sweat for about 5 minutes then pour in the white wine, simmer on low heat until slightly reduced
  • Pour in the chicken stock and simmer over low heat, covered, for 10 minutes
  • Remove from stove top, set aside to cool a little then blitz with a hand-held blender or a food processor until smooth (& frothy if not using the Truffle Foam
  • Return blended soup to saucepan and pour in ½ cup fresh cream, stir over low heat and bring to very gentle boil and turn off heat, stir in 1 Tbsp of Truffle oil
  • Beat the balance ½ cup cream together with balance of the Truffle oil until thick and small peaks is formed
  • Serve up the blended soup in a soup mug, top with the whipped truffles cream and as it melts atop the hot soup, it’s like a layer of ‘cappucino foam’ making the mug of soup looks like a cuppa Cappucino!

8 responses »

  1. This looks really fantastic. If you left out the chicken stock and added a little fresh sage this recipe would be exactly like my filling for mushroom ravioli or mushroom stuffed tenderloin.

    Reply
    • It tastes awesome cheftolus and it is one of those soups I can never tire of …I’ve never tried making ravioli before …I’ve always wanted to so now that you’ve suggested the filling I just might …had Mushrooms stuffed Ravioli in creamy sauce with added sliced mushrooms in California Pizza restaurant in KL and I must say it is one of the best I’ve ever had!! I didn’t have any fresh thyme or I would have added couple leaves to my Mushrooms Cappuccino …now that mushroom stuffed tenderloin …sounds like Beef Wellington minus the pastry wrapped-around …exactly how the Duxelles is made too 🙂 …hmm … time to make a Beef Wellington, too now that we speak of tenderloin stuffed with mushrooms … lol

      Reply
      • Honestly, I cheat when I make ravioli. I use Twin Marquis brand Hong Kong style dumpling wrappers. They make the perfect ultra thin pasta sheet for ravioli and they only take a minute or so to cook. Plus, the finished ravioli freeze exceptionally well and cook through in about 2 minutes straight out of the freezer.

        As for beef wellington, it’s one of my favorite dishes ever. Tenderloin AND fois gras with mushrooms too? You just can’t go wrong.

      • hahaha . u use the Wonton skins …I’ve seen that being done before. Not too keen about fois gras on my steak though but had had a beef burger topped with fois gras …nothing spectacular …..but I would have a Carpetbag Steak anytime 😉 I love my fois gras just simply pan-grilled and served up with some toasts … but having said that, I remember attending a Chaine de Rotisseurs dinner before where the chef lightly grilled it then served it in a Chinese Herbal Consommé and boy! it was absolutely gob-smacked deeeelish!!!

      • My favorite way to have fois gras is pan seared with a warm baguette. To go with it I make a caramelized shallot concasse that gets flambeed with Amontillado Sherry.

      • yes! now you are talking my dear 😉

  2. shawn.leishman

    omg omg omg! My favourite soup in the whole wide world! Going to get some later!

    Reply
    • Shawn, get the couple wide mushrooms pack from Tesco and make it yourself … so simple!!! if you can get fresh porcini mushrooms then add that too … will be superb!!

      Reply

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