Mushroom cappuccino
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Mushroom vegetable stock |
1 | pinch | Porcini powder |
2 | tablespoons | White port wine |
2 | Sprigs fresh thyme | |
4 | Shiitake mushroom caps | |
2 | tablespoons | Olive oil |
1 | Clove garlic; minced | |
1 | teaspoon | Soy sauce |
2 | teaspoons | Butter |
Freshly ground white pepper | ||
Truffle oil; (optional) | ||
Parmesan cheese shavings for garnish; (optional) | ||
Fresh sprigs thyme for garnish; (optional) |
Directions
4 SERVINGS LACTO
This frothy soup has a wonderfully rich flavor that you won't soon forget.
It's great served with a dense multigrain bread.
Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes.
Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.
Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls. Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.
PER SERVING: 107 CAL.; 1G PROT.; 9G TOTAL FAT (2G SAT. FAT); 5G CARB.; 5MG CHOL.; 522MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 50 Converted by MM_Buster v2.0l.
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