WWW.FREI-STYLE.COMChristmas starter: Mushroom cappuccino
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 splash 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 splash of 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
Notes
Tip from my kitchen: the soup tastes even rounder made ahead – prepare it 1–2 days in advance, keep it in the fridge and just warm it gently before serving. For an extra-deep mushroom flavour, soak the dried mushrooms briefly and add the aromatic soaking water to the soup. Always froth the milk fresh, right before serving, ideally with barista-quality oat milk seasoned with salt, pepper and garlic. To keep it alcohol-free, simply swap the prosecco for a little more vegetable stock.
Nutrition per serving: 360 kcal