Mushroom Cappuccino Recipe

 

Mushroom Cappuccino Recipe

https://www.madaboutmacarons.com/cremini-mushroom-cappuccino/

Creamy Mushroom Cappuccino, a healthy French champignon soup made without cream with a delicious touch of coffee. Serve in coffee cups topped with crème fraîche mixed with truffle oil and dust with unsweetened cocoa powder for the best effect!

Ingredients

• 600 g (1.25lb) mushrooms cremini or Parisian champignons
• 1 onion finely chopped
• 50 g (2oz) butter
• 1 litre (1.75pints) vegetable stock (or chicken stock for non-vegetarians)
• 25 g (2 tbsp) plain flour
• 50 g (2 fl oz) whole milk (or half fat)
• 2 tsp soluble coffee
• 1 tbsp crème fraîche or double cream (optional)
• 1 tsp truffle oil
• 1 tsp unsweetened cocoa powder for dusting

Instructions

• In a large, high-sided pan, cook the onion over a medium heat in half of the butter without browning for about 5 minutes. Remove the onion from the pan, throw in the chopped mushrooms and sauté them until they give off all their liquid. Return the cooked onion to the pan.
• Add the stock and leave to cook on the lowest heat uncovered until the liquid reduces by at least a quarter for about 30 minutes.
• Meanwhile in a small saucepan, prepare the roux. Melt the butter and, using a balloon whisk, whisk in the flour for about 5 minutes until the mixture looks creamy. Quickly add the milk and continue to whisk until the sauce thickens. Whisk in some of the hot liquid from the soup then add to the bigger pot.
• Blend the soup using an electric mixer or hand blender. Season to taste plus add the coffee granules, stirring to dissolve.
• Optional: stir the truffle oil into the crème fraîche then add a mini dollop on each serving.

https://www.madaboutmacarons.com/french-mushroom-truffle-macarons/

Ingredients

• 100 g (3.5oz) mushrooms (e.g. cremini, Parisian) chopped
• 100 ml (3.5fl oz) whipping cream (30% fat)
• 1 tsp truffle oil
• 1 organic egg
• 10 g (0.5oz) cornflour (cornstarch)
• 20 g (0.75oz) butter, salted softened

Instructions

Mini Mushroom Macaron Shells

• Follow the basic mini savoury macaron recipe from my book, Mad About Macarons (using less sugar – see page 97.) Precise details are given in the book with step-by-step instructions.
• While beating the meringue to stiff peaks, add a good pinch of brown powdered colouring with a smaller pinch of yellow powdered colouring. Add a pinch of cayenne pepper.

  Pipe out the macaron batter into the smallest, cutest rounds you can. Using a smaller, 6mm plain tip makes this easier.

Mushroom & Truffle Macaron Filling

• Sauté the mushrooms in a dry, non-stick pan until they sweat off all their liquid. There’s no need for any butter or oil at this stage. Keep frying them until they give off their liquid. They will be concentrated in flavour (and not dripping in oil!)
• Add the cooked mushrooms to the whipping cream, infusing them (uncovered) over a low heat for 15 minutes. Blitz with a hand blender or food processor then add a dash of good quality truffle oil.
• Whisk an egg with the cornflour in a small bowl then add to the cream and mushrooms. Keep whisking over a medium heat until the sauce thickens.
• Set aside to cool, then whisk in the softened butter using a balloon whisk. The filling is ready to sandwich your macarons together. Leave in an airtight container in the fridge for 24 hours.

Notes

When ready to serve after 24 hours, dust mini macarons with unsweetened cacao powder and serve at room temperature with pre-dinner drinks. These mini mushroom macarons go well with this Mushroom Cappuccino for an amuse-bouche.