Yes, dear reader, there truly is always something new under the sun, and, thanks to Jill Colonna, a Scottish-French author, mum and home cook in Paris since 1992, we now are publishing a recipe for Mushroom Cappuccino which is featured on Jill's website MadAboutMacarons.com.
Yes, it may be a challenge to think of a fungal cappuccino, but such is life: full of little events that surprise and delight us! Many thanks, Jill, for enlivening our website with your creativity!
Mushroom Cappuccino
600 grams (about 1.3 pounds) cremini or portobello mushrooms, cleaned and chopped
1 onion, finely chopped
25 grams (about 2 tablespoons) butter
1 litre (about 4 1/4 cups) chicken stock
1/2 teaspoon cayenne pepper
1 tablespoon crème fraîche
1 teaspoon truffle oil
- In a large, high-sided pan, cook the onion over a medium heat in the butter without browning for about 5 minutes. Remove the onion from the pan then throw in the chopped mushrooms and sauté them until they give off all their liquid. Add the cayenne pepper and return the cooked onion to the pan.
- Add the stock and leave to cook on the lowest heat until the liquid reduces by at least a quarter for about 30 minutes.
- Blend and froth up the soup using a hand blender and season to taste.
- Serve in coffee cups with a blob of crème fraîche mixed with some good quality truffle oil and dust with unsweetened cocoa powder; or what about dusting it with dried porcini mushrooms that have been whizzed in a spice grinder to create a concentrated mushroom powder?