Mushroom Cappuccino
By: Melissa Peterman
Published: Wednesday, December 9, 2009 - 12:33am

Ingredients




2 cups mushroom vegetable stock
1 pinch  porcini powder
2 tablespoons white port wine
2 sprigs  fresh thyme
4 shiitake mushroom caps
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon soy sauce
2 teaspoons butter
Freshly ground white pepper
Truffle oil, (optional)
Parmesan cheese shavings for garnish, (optional)
Fresh sprigs thyme for garnish, (optional)

Preparation

1 Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes. 2 Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic. 3 Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls. 4 Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.

About


This frothy soup has a wonderfully rich flavor that you won't soon forget. It's great served with a dense multigrain bread.