Mushroom cappuccino with nutmeg
2 servings
30 minutes
Mushroom cappuccino with nutmeg is a refined dish of Italian cuisine that combines the rich flavor of forest mushrooms with the velvety texture of cream. Its origin is linked to chefs experimenting to merge the cozy warmth of soup with the elegance of coffee cappuccino. The aroma of nutmeg adds noble spicy notes, giving the drink a special depth of flavor. Served in cappuccino cups, it creates a striking visual resemblance to coffee drinks, and the addition of ciabatta slices makes it an ideal snack. Perfect for serving at dinner or as a warming autumn delicacy.
1
In a deep pot, heat butter and olive oil. Add chopped mushrooms, finely chopped garlic, and sauté for 3 minutes. Pour in the broth and bring to a boil, then reduce the heat and cook for 5-6 minutes.
- Butter: 25 g
- Olive oil: 1 tablespoon
- Fresh mushrooms: 200 g
- Garlic: 2 cloves
- Vegetable broth: 300 ml
2
Add cream and grated nutmeg, season to taste. Using a hand blender, whip until frothy. Pour into cappuccino cups. Place sliced ciabatta on a saucer.
- Cream: 75 ml
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
- Ciabatta: 1 piece
