Mushroom cappuccino

Mushroom cappuccino

4.9 21 ratings

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...

Shiitake mushroom sauce

45 min

Brioche fruit tarts

4 h

Raspberry soufflés

1 h 35 min

Anise-cured salmon

14 h 10 min

Bot chien (rice flour cake) with pickled vegetables

26 h 50 min

Ruby kingfish with citrus yoghurt dressing

2 h 30 min

Mandarin crème brûlée

4 h 15 min

Gorgonzola panna cotta with pear & walnut salad

3 h 55 min

Macadamia and Lime Basil Pesto

25 min

Beetroot and tequila cured salmon

24 h 20 min

Lemon caper butter

10 min

Gougères

55 min