Mushroom Cappuccino


Photo: flickr user relgar
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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.

Tools

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About

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

Tags:

vegan
porcini
shiitake

Yield:

4.0 servings

Added:

Wednesday, December 9, 2009 - 12:33am

Creator:

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