Hello lovelies, just a little less than a week until Christmas and here comes the last part of my menu: Christmas starter: mushroom cappuccino. I did a poll on Instagram, whether you’d prefer a salad as a starter or a soup and the soup won. And at my husband’s request it‘s his favorite soup: mushroom soup. But not just served in a regular plate, but as a pretty “cappuccino” with savory milk foam and a skewer of bread and tofu.
I can tell you, this is not only a very pretty way to serve the soup, it‘s also absolutely delicious. You can serve the soup in cups if you like. I wanted to show you what it looks like and so I used glasses. Put the cups on a nice plate, with the skewer and fresh herbs and as a result your festive Christmas menu starter will be perfect.
And now here is the recipe for the Christmas starter: mushroom cappuccino:
Vegan Christmas starter: Mushroom cappuccino
- 3-4 shallots
- 2 Tbsp olive oil
- 5 gr (0.2 oz.) dried mushrooms e.g. shiitake, porcini
- 500 gr (1lb 2 oz.) brown mushrooms
- 1 medium-sized potato (approx. 100-120 gr/ 3.5-4 oz.)
- 500 ml (2 1/8 cups) vegetable stock
- 200 ml (1 cup) vegan cream
- 100 ml (1/2 cup) prosecco or white wine alternatively 100 ml (1/2 cup) more vegetable stock
- 1-2 tsp thyme fresh or dried
- 1 tsp salt
- 1-2 pinches of pepper
- 1 spritzer lemon juice
- approx. 200 ml (1 cup) milk for the foam, salt, garlic, pepper
- 2-3 slices of toast or bread
- 100-200 gr (3.5-7 oz.) tofu, e.g. truffle tofu
- Finely chop the shallots and the dried mushrooms and sauté them in olive oil
- Wash the mushrooms and cut them in slices, add them to the pan and sauté them while stirring for 4-5 minutes
- Deglaze with vegetable stock, ½ cup cream and prosecco/white wine
- Add salt, thyme and pepper – let simmer for approx. 20 minutes
- Now add the remaining ½ cup cream and the spritzer lemon juice
- Puree the soup and season it one more time
- Fill in cups or glasses
- Season the milk (e.g. oat) with salt, pepper and some garlic powder and froth it
- Add it on top of the soup and sprinkle some fresh thyme on top
- For the skewers dice bread and tofu, season them with salt, pepper, thyme and garlic powder and bake them golden brown in olive oil
- Skewer them and place them on top of the cappuccino
The soup turns out really creamy and I like to leave it a little thicker, because this harmonizes very well with the frothed “milk”. So I prefer to use barista-quality oat milk. This isn‘t only very good to froth, it also doesn’t taste sweet, which is the case with some others. I can recommend the Oatly Barista oat milk, which is our family favorite, also for coffee and hot cocoa.
You can easily prepare the skewer with bread and tofu, because it also tastes delicious cold or dipped in the soup. Of course you can also use bread croutons, I added the truffle tofu to it because we are big fans of it. And since it‘s only available seasonally, you have to eat it as often as possible. A little truffle oil with the soup also tastes delicious.
I hope you‘re also looking forward to the cozy Christmas days. Hopefully I was able to inspire you with this year’s menu and I look forward to your creations. Here you can find the main course again, the delicious truffle mushroom chestnut roast and here our Christmas dessert, gingerbread mousse with cherries. So, with these 3 courses you can create a delicious vegan Christmas menu for your guests or yourself, which will delight everyone. The mushroom capuccino is a nice start as a first course!
Also, if you have Pinterest you can find me here and you can pin one of these pictures if you like:
This post is also available in: DE