Wild
Mushroom Cappuccino
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Made
with:
CulinArte Chicken Stock
Yield:
8 servings
Ingredients:
4 tbls. Butter
1/2 cup Leeks (sliced, white part only)
1/3 cup Onion (chopped)
1 Garlic clove (minced)
1 1/2 cup Crimini Mushroom (sliced)
1 1/2 cup Oyster Mushroom (sliced)
1/2 cup Morel Mushrooms (dry)
3/4 cup Sherry (dry)
1/2 bunch Thyme (leaves only)
1/2 bunch Tarragon (leaves only)
1/8 cup Cornstarch (dissolved in one quarter
cup water)
4 cups Boiling Water
1/4 lb. CulinArte Chicken Stock
1/2 cup Cream
3/4 cup Milk (low fat 2%)
1 tspn. Cocoa Powder or Ground Cinnamon
Procedures:
1. Soak Morels in one cup warm
water for ten minutes, stirring occasionally.
Lift Morels out of water and squeeze dry. Sauté
in one tbls. of butter until caramelized. Deglaze
pan with one quarter cup Sherry.
2.
Melt 3 tbls. butter in pot over medium high
heat. Add leeks, onion and garlic and cook until
onion is transparent, about 8 minutes. Add Morels
to onion mixture.
3.
Dissolve 4 lb. CulinArte Chicken Demi Glace
in 4 cups boiling water. Stir. Keep hot, and
set aside.
4.
Sauté fresh mushrooms in batches until
golden and wilted. Lightly salt to increase
the release of their liquids. Deglaze the sauté
pan each time with Sherry to dissolve brown
particles stuck to the bottom. Add to pot with
fresh herbs.
5.
Now mix in stock. Bring to a simmer and stir
frequently. Reduce heat to medium low and simmer
until mushrooms are tender, stirring often,
about 20 minutes. Add cream. Season with salt
and pepper. While stirring, add cornstarch mixture
to thicken, if needed.
6.
Working in batches, puree soup in blender or
processor until smooth. Return soup to pot.
Can be prepared ahead. Cover and refrigerate.
Re warm over low heat before serving. Ladle
soup into coffee cups or small glasses. Steam
milk with espresso machine or add milk to coffee
press and pump vigorously until foamy. Spoon
over soup. Top with cocoa powder.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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