Mushroom cappuccino

Mushroom cappuccino

4.9 21 ratings

Prep. 15min

Total 25min

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...

Inverted Sugar Syrup

4 h 20min

Peeled Garlic

5min

Potatoes Using Blade Cover & Peeler (TM5) Metric

45min

Summer Breeze Pineapple Pound Cake

1 h 10min

Karachi halwa

3 h

Slow cooked chickpeas (TM6)

26 h 5min

Honeycomb

1 h 30min

Melon salad with herb and garlic bread

2 h 5min

Cheesecake ice cream

3 h

Chocolate Decadence Muffins

1 h

Ladoo

1 h 20min

Thick and Creamy Custard

15min