Mushroom cappuccino

Mushroom cappuccino

4.9 21 ratings

Prep. 15 min

Total 25 min

8 portions

Ingredients

dried porcini mushrooms
10 g
eschalots
60 g
unsalted butter
30 g
button mushrooms
550 g
Vegetable stock paste (see Tips)
1 tsp
pouring (whipping) cream
250 g
water
100 g
sherry (optional)
1 tbsp
truffle oil
1 tsp

Difficulty

easy

Nutrition per 1 portions

Sodium 109.7 mg

Protein 2.5 g

Calories 654.8 kJ / 155.9 kcal

Fat 15.3 g

Fibre 1.1 g

Saturated Fat 9.4 g

Carbohydrates 1.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Seafood bisque

1h 10min

Indonesian Vegetable Spring Roll

40min

Inverted Sugar Syrup

4h 20min

Peeled Garlic

5min

Potatoes Using Blade Cover & Peeler (TM5) Metric

45min

Karachi halwa

3h

Ladoo

1h 20min

Slow cooked chickpeas (TM6)

26h 5min

Peanut Butter and Jam Thumbprint Cookies

1h

Cheesecake ice cream

3h

Chocolate Decadence Muffins

1h

Fish soup

40min