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French Wild Mushroom Cappuccino | Velvety with Milk Foam
(0)
40 min
Under an hour
Gurkerl Küche
Ein eleganter französischer Klassiker für den Herbst: Aromatische Essenz aus braunen Champignons und getrockneten Steinpilzen, vollendet mit feinem Trüffelöl, einer samtigen Milchschaumhaube und knusprig im Backrohr geröstetem Baguette.
Ingredients
Preparation method
Preparation
Soak the dried porcini mushrooms in 150 ml of lukewarm water for approx. 15 minutes. Then drain the mushrooms, pouring the soaking water through a fine sieve and reserving it. Clean the brown button mushrooms and cut into slices. Peel and finely dice the shallots and garlic. Preheat the oven to 180 °C top/bottom heat.
Prepare mushroom soup
Melt 20 g of unsalted butter in a pot. Sauté the shallots and garlic in it over medium heat until translucent. Add the button mushrooms, soaked porcini mushrooms, and thyme leaves, and fry vigorously for about 5–7 minutes until the released liquid has evaporated.
Deglaze with the reserved mushroom soaking water and hot vegetable stock. Cover and simmer over gentle heat for about 15 minutes.
Chef's tip
For perfect milk foam, use well-chilled whole milk with at least 3.5% fat content and heat it gently, without boiling.
The reserved soaking water from the dried porcini mushrooms is pure aroma – definitely add it strained into the soup.
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