Free Recipe Mushroom Cappuccino
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Mushroom Cappuccino Recipe
2 c Mushroom vegetable stock
1 pn Porcini powder
2 tb White port wine
2 Sprigs fresh thyme
4 Shiitake mushroom caps
2 tb Olive oil
1 Clove garlic; minced
1 ts Soy sauce
2 ts Butter
Freshly ground white pepper
Truffle oil; (optional)
Parmesan cheese shavings for
-garnish; (optional)
Fresh sprigs thyme for
-garnish; (optional)
Mushroom Cappuccino Preparation
4 SERVINGS LACTO This frothy soup has a wonderfully rich flavor that you won”t soon forget. It”s great served with a dense multigrain bread. Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes. 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. 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. Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme. PER SERVING: 107 CAL.; 1G PROT.; 9G TOTAL FAT (2G SAT. FAT); 5G CARB.; 5MG CHOL.; 522MG SOD.; 1G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 50 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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