Mushroom Cappuccino
🍳 stovetop
⏱ 45 min
🍽 serves 10
📋 8 ingredients
Nutrition per serving
313
calories
11.0g
protein
21.3g
carbs
22.7g
fat
Ingredients per serving
- 0.8 oz enoki mushrooms
- 0.2 cups Cashews
- 0.2 oz thyme
- 0.1 lb mixed mushrooms
- 0.1 oz Onions
- 0.1 cup Madeira wine
- 0.1 oz truffle oil
- 0.1 tsp lecithin
Method
1. In a large saucepan, sauté the finely chopped onion over medium heat until translucent, about 5 minutes.
2. Add the mixed mushrooms and thyme to the pan, cook for another 8-10 minutes until the mushrooms are tender and have released their moisture.
3. Pour in the Madeira wine and reduce the liquid by half, stirring occasionally, which should take about 5-7 minutes.
4. While the mixture is reducing, blend the soaked cashews with 2 cups of water until smooth to create a cashew cream.
5. Add the cashew cream to the mushroom mixture and bring to a simmer. Cook for an additional 10-15 minutes, stirring occasionally, until the soup thickens.
6. Remove from heat and blend the soup using an immersion blender or transfer to a regular blender in batches until smooth.
7. Strain the soup through a fine-mesh sieve into a clean pot to ensure a velvety texture.
8. To make the cashew-cream foam, mix 1 cup of reserved cashew cream with lecithin and blend well. Transfer to an iSi siphon, charge with one N2O charger, and shake vigorously.
9. In a small pan, sauté the enoki mushrooms until crispy, about 3-4 minutes over high heat.
10. Ladle the mushroom velouté into espresso cups, top with a spoonful of cashew-cream foam from the siphon, and finish with a drop of truffle oil and crispy enoki mushrooms.
