- TM 31
Ingredients
Mushroom cappuccino
- 10 g Dried Porcini Mushrooms
- 60 g eschalots
- 30 g unsalted butter
- 550 g button mushrooms
- 1 tsp Vegetable stock paste (see Tips)
- 250 g pouring (whipping) cream
- 100 g water
- 1 tbsp sherry (optional)
- 1 tsp Truffle Oil
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place porcini mushrooms into mixing bowl and chop 1 min/speed 9. Sift through a fine-mesh sieve into a bowl, collecting porcini dust and set aside. Place coarser porcini into a separate bowl and set aside.
Without cleaning mixing bowl, place eschalots into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add butter and cook 3 min/Varoma/speed
"Gentle stir setting" .
Add button mushrooms, reserved coarse porcini, stock paste, 200 g of the cream, water and sherry (optional) and cook 8 min/100°C/speed 6.
Add truffle oil and blend 1 min/speed 1-10, increasing speed gradually from speed 1 to speed 10.
Pour soup into 8 small glasses or cups and divide remaining 50 g cream between each glass, creating a white layer on top of the soup. Sprinkle with porcini dust before serving.
Tip
You can replace button mushrooms with Swiss brown mushrooms; you can also replace the eschalots with 40 g brown onion.
Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste recipe.
This soup can be served in espresso cups to pass around at a party or in larger bowls for a sit-down dinner.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
yum. Not what I expected. Will make again
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