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Mushroom cappuccino

Mushroom cappuccino
4.9 21 ratings
Prep. 15 min
Total 25 min
8 portions
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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

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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