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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
5 ounce(s) forest mushrooms, dried |
32 ounce(s) button mushrooms sliced |
2 clove(s) garlic minced |
2 ounce(s) shallots chopped |
2 ounce(s) butter |
15 ounce(s) chicken stock |
1 ounce(s) veal glac© (stock) |
1 sprig(s) thyme |
6 ounce(s) heavy cream |
for garnish |
1 ounce(s) heavy cream |
3 drop(s) truffle oil |
Directions:
1. Soak dried mushrooms in warm water for 1 hour.
2. Sauté shallots & garlic in butter until translucent . Add all mushrooms & thyme. Continue cooking for 3 minutes. Add chicken stock , veal glacé, & 6 oz heavy cream. Simmer 20 minutes at medium heat.
3. Purée all ingredients in a blender until smooth. Pass through a fine strainer. Season to taste.
4. Heat up remaining heavy cream and truffle oil, then froth.
5. Garnish each cappuccino with frothed cream.
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