Mushroom Cappuccino with Trufflicious Option | Dani Valent

Mushroom Cappuccino with Trufflicious Option

An elegant soup that's layered in both flavour and presentation

I love this layered soup – it’s good any time of year but particularly wonderful in cool weather with fresh truffles. It’s based on a recipe by Alain Chapel, one of the fathers of nouvelle cuisine, and his famous recipe travelled from France to London and New York. M. Chapel called it Bouillon de Champignon Comme Un Cappuccino but we’re allowed to call it a Mushy Cap!

My version of this recipe first appeared in my Entertaining cookbook, in the Party chapter. I love to serve it in small cups or glasses to pass around at stand-up parties. People aren’t quite sure what you’re giving them until they take the first sip.

Makes: about 1 litre
Time: 15 minutes

Ingredients

  • 10 grams (3.5 oz) dried porcini mushrooms
  • 60 grams (2.2 oz) shallots
  • 30 grams (1 oz) butter
  • 550 grams (19 oz) button mushrooms
  • 1 tsp Vegetable stock paste (optional)
  • 250 grams (8.8 oz) pouring (whipping) cream
  • 100 grams (3.7 oz) water
  • 1 tbsp sherry (optional)
  • 1 tsp truffle oil
  • 1-2 grams fresh truffle, optional

Thermomix Method

1. Place porcini mushrooms into mixing bowl and chop 1 min/speed 9. Sift through a fine mesh sieve into a bowl, collecting fine porcini dust and set aside. Place

coarser porcini into a separate bowl and set aside.

2. Without cleaning mixing bowl, place shallots into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.

3. Add butter and cook 3 min/Varoma/speed soft.

4. Add button mushrooms, reserved coarse porcini, stock, 200 grams (7 oz) of cream, water and sherry (if using), and cook 8 min/100°C (212°F)/speed 6.

5. Add truffle oil and blend 1 min/speed 10, turning slowly from speed 1 to speed 10.

6. Pour truffled mushroom soup into small glasses or cups and divide remaining cream between each glass, creating a white layer on top of soup. Sprinkle with fine porcini dust, then grate over fresh truffle, if using. Serve immediately. 

Traditional Method

1. Place porcini mushrooms into a food processor and briefly blitz. Sift through a fine mesh sieve into a bowl, collecting fine porcini dust and set aside. Place coarser porcini into a separate bowl and set aside.

2. Chop shallots and place into a heavy-based pot with butter. Cook over medium heat, stirring frequently, until shallots are softened.

3. Chop button mushrooms and add to pot with reserved coarse porcini, stock, 200 grams (7 oz) of cream, water and sherry (if using). Cook until mushrooms are soft.

4. Add truffle oil and blend the soup until smooth.

5. Pour truffled mushroom soup into small glasses or cups and divide remaining cream between each glass, creating a white layer on top of soup. Sprinkle with fine porcini dust, then grate over fresh truffle, if using. Serve immediately. 

Tips

  • You can replace button mushrooms with Swiss Brown mushrooms, or use a combination of mushrooms in season.
  • You can replace shallots with 40 grams (1.5 oz) brown onion.
  • If you are using fresh truffle, you may omit the truffle oil.
  • This soup can be served in espresso cups to pass around at a party or in larger bowls for a sit-down dinner.

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