Mushroom cappuccino

Mushroom cappuccino

4.8 20 rating

Prep. 15 min

Total 25 min

8 portions

Ingredients

dried porcini mushrooms
10 g
eschalots
60 g
unsalted butter
30 g
button mushrooms
550 g
Vegetable stock paste (see Tips)
1 tsp
pouring (whipping) cream
250 g
water
100 g
sherry (optional)
1 tbsp
truffle oil
1 tsp

Difficulty

easy

Nutrition per 1 portions

Sodium 109.7 mg

Protein 2.5 g

Calories 654.8 kJ / 155.9 kcal

Fat 15.3 g

Fibre 1.1 g

Saturated Fat 9.4 g

Carbohydrates 1.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Baked half shell scallops with white miso, pickled ginger & chive butter (Paul Foreman)

35min

Gougère puffs with salmon mousse

25h 35min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

15min

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

55min

Coconut and Osmanthus Jelly

3h 20min

Double-baked cheese soufflés with asparagus sauce

2h

Classic zabaglione

15min

Raspberry soufflés

1h 35min

Rhubarb and vanilla rhumba

25min

Sun-dried tomato tartare

15min

Ruby kingfish with citrus yoghurt dressing

2h 30min

Scallops with pea purée

25min