Truffle Mushroom Cappuccino

Truffle Mushroom Cappuccino

A thick, silky soup made with a medly of earthy mushrooms layered with decadent pure cream and generous slices of ripe black truffle.

A warming entrée or feature course in a truffle degustation.

TRUFFLE MUSHROOM CAPPUCCINO

INGREDIENTS:

60 grams shallots (eschalots), finely chopped

30 grams unsalted butter

30 grams fresh porcini mushrooms (or 10 grams dried porcini ground to a fine powder)

550 grams chopped mushrooms (I like to use around 250 grams portobello mushrooms + 300 grams button mushrooms)

1 teaspoon vegetable stock concentrate

250 grams whipping cream

100 grams water

1 tablespoon sherry or brandy (optional)

80 grams fresh black Adelaide Hills Truffle Co truffle - 10 grams microplaned and the remainder thinly shaved

METHOD:

Finely microplane 10 grams of the fresh black Adelaide Hills Truffle Co truffle into 50 grams of the whipping cream.

Refrigerate and allow to infuse for 24-48 hours.

In a large, shallow pan, sauté shallots in the unsalted butter (30 grams) until transparent and aromatic.

Add chopped mushrooms (and porcini powder if using) and sauté until the mushrooms begin to brown.

Add vegetable stock concentrate (1 teaspoon), 200 grams of the whipping cream, water (100 grams) and sherry/brandy (optional), and cook on high heat for 10 minutes, stirring frequently.

Pour the contents of the pan into a high-speed food processor or blender, and blend on high until very smooth.

Pour the soup into 8 small espresso glasses or cappuccino cups and top with remaining (50 grams) cream, evenly distributing between the 8 portions.

Top each portion with two or three slices of fresh black truffle, serve and enjoy!