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Featured Recipe
Mushroom and Truffle Cappuccinos
Chef: Cole Thomas
Serves 12 guests- a shot glass portion each
Soup
- 1kg chopped Portobello mushrooms
- 200g chopped Dried Porcini mushrooms
- 100g chopped Shitake mushrooms
- 2L Vegetable Stock
- 2 or 3 finely diced Brown Onions
- 100ml white wine
- 100g butter
- 4 garlic cloves, finely chopped
- ¼ bunch finely chopped parsley
- ¼ bunch finely chopped fresh thyme
- 500ml Thickened Cream
- 25ml Olive Oil
Melt the butter in a saucepan over medium heat. Soften the onions, garlic and herbs with the white wine over slightly higher heat. Add the mushrooms and heat til softened. Add the stock and mixture to a pot and bring to the boil. Simmer for twenty minutes. Allow to cool for ten minutes before blending with a stick blender (or in batches in a benchtop blender) until smooth. Return the mixture to low heat and stir through the cream until a consistent texture and even temperature is achieved. Season with sea salt and pepper.
Serve in a shot glass or an espresso cup. |
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Cappuccino Foam
At What dish!, we use ISI Cannisters and N 2O Cartridges to compose the foam, but there are a number of ways to achieve the foam consistency in a home kitchen without using charged cannisters (including the use of your trusty frothing wand from the espresso machine!). If you are lucky enough to own a cannister, you’ll need:
- 2.5 sheets of Gelatin
- 375ml Thickened Cream
- 125ml Whole Milk
- A dash of Truffle-infused Olive Oil
Bloom the gelatin in cold water for about 5 minutes. Bring the Milk, Cream and Oil to boil over Medium to high heat. Just upon boiling, remove the saucepan from the heat. Spueeze the water from the gelatin sheets an stir them through the mixture until dissolved. Pour the mixture into a cannister and fill to halfway. Charge (1 to 2 will do) the cannister and chill for at least two hours before using. The mixture will keep for several days.
Garnish
- 1 small Black Truffle
- 10ml Truffle-Infused Olive Oil (for drizzling)
Drizzle a couple of drops of truffle-infused oil over the foam and use a microplane to finely grate a small amount of fresh truffle for garnish.
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