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Mushroom Cappuccino

Mushrooms:

  • 100 g of oyster mushrooms

  • 200 g of champignons

Vegetables:

  • 1 shallot

  • 1 clove of garlic

Liquids:

  • 100 ml dry white wine

  • 1 tbsp. olive oil

  • 250 ml of sweet cream

  • 700 ml mushroom broth

The others:

  • 50 g of butter

  • 1 bay leaf

  • salt

  • pepper

  1. Heat oil and butter in a pot, add chopped shallots and garlic, saute until they become golden brown.

  2. Add white wine, bay leaf - mix it and let it boil for 2 minutes.

  3. Add champignon slices, salt, pepper and sauté for about 10 minutes, then add sliced oyster mushrooms and sauté for 5 minutes.

  4. Add hot mushroom broth and cook for about 20 minutes.

  5. Remove the bay leaf, add half of the sweet cream.

  6. Blend the soup, while adding the remaining sweet cream to make it creamy.

  7. Serve immediately so that the foam creates the appearance of a cappuccino.

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