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Freistyle

Christmas starter: Mushroom cappuccino

Prep: 10 minCook: 30 minServings: 4 Personen

Ingredients

  • 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

Instructions

  1. Finely chop the shallots and the dried mushrooms and sauté them in olive oil
  2. Wash the mushrooms and cut them in slices, peel and dice the potato. Add both to the pan and sauté them while stirring for 4-5 minutes
  3. Deglaze with vegetable stock, ½ cup cream and prosecco/white wine
  4. Add salt, thyme and pepper – let simmer for approx. 20 minutes
  5. Now add the remaining ½ cup cream and the spritzer lemon juice
  6. Puree the soup and season it one more time
  7. Fill in cups or glasses
  8. Season the milk (e.g. oat) with salt, pepper and some garlic powder and froth it
  9. Add it on top of the soup and sprinkle some fresh thyme on top
  10. For the skewers dice bread and tofu, season them with salt, pepper, thyme and garlic powder and bake them golden brown in olive oil
  11. Skewer them and place them on top of the cappuccino

Source: frei-style.com/vegan-christmas-starter-mushroom-cappuccino