Mushroom Cappuccinos
From shandy 13 years ago
- 40 to make
- Serves 4
This recipe originated with three-star chef Alain Chapel. The soup is rich and earthy with a flavorful mushroom stock and thinly sliced wild mushroom assortment sliced and sauteed. The crayfish tails are added at the end when assembling in cups. Read more Beautiful presentation and the flavor has a definite WoW factor! See less
Ingredients
- 6 T. butter shopping list
- 1 lb. button mushrooms, halved shopping list
- 8 oz. mixed mushrooms, such as oyster, shiitake, and blue foot, thinly sliced, trimmings reserved shopping list
- 1 oz. dried shiitake mushrooms shopping list
- 1 1/2 cups heavy cream shopping list
- kosher salt, to taste shopping list
- cayenne pepper, to taste shopping list
- 12 crayfish tails, cooked and shelled, or 4 oz. cooked lobster meat, cut into bite-size pieces shopping list
- 4 sprigs fresh chervil or tarragon shopping list
How to make it
- Heat 3 T. butter in a 3-quart high sided skillet over medium heat. Add button mushrooms and mushroom trimmings and cook, stirring often, until they release their liquid, about 10 minutes. Add 3/4 ounce dried shiitakes and 4 cups of water; boil. Reduce heat to medium-low and simmer until liquid has reduced to 3 cups, about 10 minutes. Set a fine-mesh strainer over a 2-quart saucepan. Strain broth, pressing mushrooms with the back of a spoon to extract liquid; discard solids. Add cream to mushroom broth and bring to a boil. Reduce heat to medium-low and simmer until flavors meld, about 10 minutes. Season broth with salt and a pinch of cayenne and set aside.
- In a spice grinder, grind remaining dried shiitake mushrooms to a fine powder. Transfer mushroom powder to a small skillet over medium-high heat and toast, swirling pan constantly until fragrant, about 5 minutes. Transfer mushroom powder to a small bowl; set aside.
- Heat remaining butter in the skillet over medium heat. Add mixed mushrooms, season with salt, and cook, stirring gently, until tender, 4-5 minutes.
- Add crayfish, season with salt, and cook until hot. Remove pan from heat and set aside.
- To serve, foam reserved broth on high speed in a blender or with the steamer attachment on an espresso machine. Mound crayfish mixture in 4 teacups or small bowls, and ladle in broth. Spoon foam on top, dust with mushroom powder, and garnish with chervil.
The Rating
Reviewed by 1 people-
ok so I love the addition of the bugs in the soup - love crayfish outside of that if you look at my mushroom soup its pretty much the same - love your recipes hun and you have no idea how many I make even though I don't always post them..thanks for y...more
ravenseyes
in Belcamp loved it
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" It was excellent "