Mushroom cappuccino
4 servings
20 minutes
Mushroom cappuccino is an exquisite masterpiece of French cuisine that embodies tenderness and depth of flavor. This unusual foam soup combines the earthy aroma of shiitake and champignon mushrooms with a delicate creamy texture, creating a harmony of tastes. The dish's origins trace back to French gastronomy, where chefs strive to turn familiar ingredients into works of art. Mushroom broth is enriched with cream and spices, creating a gentle, warming drink. A light bitterness from cayenne pepper adds subtle spiciness, while serving with crayfish tails adds aristocratic flair. The foamed broth resembles cappuccino, and the shiitake sprinkle highlights the depth of flavor. Perfect for serving as an original appetizer or exquisite dinner where each spoon envelops you in tenderness and warmth.
1
Heat 3 tablespoons of oil in a pan over medium heat and sauté the mushrooms for about 10 minutes until they release their juice. Add 20 grams of dried shiitake and 4 cups of water and bring to a boil. Reduce the heat to medium and cook until the liquid reduces, about 10 minutes. Strain the mixture through a sieve, pressing the mushrooms well. Add cream to the mushroom broth and bring to a boil. Reduce the heat to medium and cook for another 10 minutes. Season the broth with salt and a pinch of cayenne pepper and remove from heat.
- Butter: 80 g
- Mushrooms: 300 g
- Dried Shiitake Mushrooms: 30 g
- Cream: 1.5 glass
- Salt: to taste
- Cayenne pepper: to taste
2
Grind the remaining 10 grams of shiitake in a mortar into a powder. Sauté the powder over medium heat, stirring constantly, for 5 minutes. Transfer the powder to a separate plate.
- Dried Shiitake Mushrooms: 30 g
3
Heat butter in a pan over medium heat. Add the mushroom mixture and sauté, stirring, for 4-5 minutes. Add the crayfish, season with salt, and sauté for another 3-5 minutes.
- Butter: 80 g
- Mushrooms: 300 g
- Cancer necks: 12 pieces
- Salt: to taste
4
To froth, blend the broth at high speed in a blender or with a steam wand in an espresso machine.
5
Place the crayfish in a plate and pour them with foamy broth. Sprinkle with shiitake powder on top and garnish with a sprig of tarragon.
- Cancer necks: 12 pieces
- Dried Shiitake Mushrooms: 30 g
- Fresh tarragon: 4 stems