Best 5 Mushroom Cappuccino With Truffle Foam Recipes

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Mushroom cappuccino with truffle foam is a delicious and elegant soup that is perfect for a special occasion. With its rich, earthy flavors and creamy texture, this soup is sure to impress your guests. The key to making a great mushroom cappuccino is using fresh, flavorful mushrooms. Look for mushrooms that are firm and have a deep, rich color. You can also use a variety of mushrooms to create a more complex flavor, such as shiitake, oyster, or cremini mushrooms. Once you have your mushrooms, you can start making the soup.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM CAPPUCCINO WITH TRUFFLE FOAM



MUSHROOM CAPPUCCINO WITH TRUFFLE FOAM image

Categories     Soup/Stew     Mushroom     Appetizer     Winter

Yield 6 bowls

Number Of Ingredients 13

2 tablespoons olive oil
· 1/2 stick COLD butter
· 1 shallot bulb
· 2 pounds mushrooms (any will work)
· 1/2 cup dry sherry
· 16 ounces chicken stock
· 1 tsp chopped fresh thyme
· 1 1/2 cups half and half
· 1/2 teaspoon white pepper
· 1 teaspoons kosher salt
· 1/2 tablespoon sherry vinegar
· 3/4 cup whole milk
· 1 tablespoon black truffle oil

Steps:

  • Instructions · Wash and chop mushroom · Dice shallots · Add olive oil to a large stock pot over medium heat · Place shallots in the pot and sauté for three minutes · Add chopped mushrooms · This is an integral part of the recipe - sauté the mushrooms until they have reduced to 2/3 their original size. Like the onions in french onion soup, cooking down the mushrooms gives the dish its complex rich flavor. It's worth the extra time it takes. BUT make sure that the mushrooms don't burn - add olive oil as needed. · Once mushrooms have reduced, add sherry and let it simmer for 10 minutes · Add chicken stock and tarragon, bring to a full boil · Turn off heat · Cut stick of butter into 8 pieces · In batches, puree the bisque in a food processor (or use an emersion blender) · While you are pureeing, add chunks of the cold butter · Once you have pureed all of the bisque, strain it through a sieve into a large bowl · Rinse out pot that you used to make the bisque base · Transfer pureed bisque back into the pot and add half and half over medium heat · Stir in salt and pepper · Once bisque is warm enough to serve, add sherry vinegar and stir to combine · Keep bisque over low heat while you prepare the froth · Mix truffle oil and milk in a coffee mug and microwave for 40 seconds · Using an Aerolatte, (or your milk foamer on your espresso machine) mix until frothed · Serve bisque in cappuccino cups and top with truffle foam

CAPPUCCINO TRUFFLE DESSERT



Cappuccino Truffle Dessert image

Delicious chocolate dessert with a hint of coffee.

Provided by K Wings

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 10m

Yield 8

Number Of Ingredients 7

4 teaspoons instant coffee granules
1 tablespoon hot water
1 ½ cups milk
1 (3.9 ounce) package instant chocolate pudding mix
½ teaspoon ground cinnamon
1 (8 ounce) container whipped cream topping (such as Cool Whip®)
1 (9 inch) angel food cake, cubed

Steps:

  • Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
  • Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 42.5 g, Cholesterol 24.9 mg, Fat 7.7 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 4.6 g, Sodium 568.8 mg, Sugar 13.6 g

MUSHROOM CAPPUCCINO



Mushroom Cappuccino image

This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. This looks like it comes from a fine-dine eatout!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

15 large fresh button mushrooms, clean, wash and thickly slice mushrooms
1 small onion, peeled, washed and finely chopped
4 -6 fresh garlic cloves, peeled, washed and finely chopped
1 tablespoon butter
1 bay leaf
4 cups vegetable stock
salt
1/4 teaspoon white pepper powder
3/4 cup fresh cream
2 cups whole milk (chilled)
1 teaspoon ground cinnamon

Steps:

  • Melt butter in a heavy bottomed pan.
  • Add bay leaf, onion and garlic.
  • Saute for 2-3 minutes or till the onion becomes translucent.
  • Add mushrooms.
  • Saute for a minute.
  • Add 1 cup of vegetable stock.
  • Cook for 5 more minutes.
  • Remove from heat and cool.
  • Remove bay leaf.
  • Make a puree of the cooked mushrooms.
  • Add the remaining vegetable stock to it.
  • Bring to a boil.
  • Add salt and white pepper powder.
  • Simmer the soup for 2-3 minutes.
  • Add fresh cream and remove from heat.
  • Place soup in individual cups.
  • Keep a deep bowl in the refrigerator to chill it.
  • In this chilled bowl pour in the chilled milk and beat it with a fork.
  • This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
  • Sprinkle powdered cinnamon and serve immediately.

Nutrition Facts : Calories 285.4, Fat 23.7, SaturatedFat 14.4, Cholesterol 81, Sodium 91.7, Carbohydrate 12.9, Fiber 1.5, Sugar 8.7, Protein 7.9

MUSHROOM SOUP "CAPPUCCINO" WITH TRUFFLE FOAM



MUSHROOM SOUP

Categories     Soup/Stew     Mushroom

Yield 12+

Number Of Ingredients 10

3 tablespoons vegetable oil
2 large onions, diced
3 lbs of crimini mushrooms, sliced
0.5 ounces dried porcini mushrooms, ground
3 tablespoons garlic, chopped
2 cups white wine
5 cups or more of chicken stock
1 tablespoon veal demi-glace
3 cups heavy cream
salt and pepper

Steps:

  • Add oil to a large saucepot over medium heat, and warm until hot. Add onions and lightly caramelize. Next add crimini mushrooms and sweat thoroughly by cooking over medium heat covered, about 5 minutes. Add garlic and 2 tablespoons of ground porcinis. (Reserve rest for topping) Cook for another 2 minutes. Add white wine. Simmer to reduce wine by 75% and then add enough chicken stock to cover mixture by about 1/2". Add demi-glace. Bring to a simmer and cook for 15 minutes. Add cream, and simmer another 5 minutes. Let cool. Blend soup with hand blender to break up chunks. Then blend in small batches in blender until smooth. Strain through a strainer. TRUFFLE FOAM: 2 tablespoons truffle oil 1/2 cup whipping cream 1 teaspoon kosher salt TO SERVE: Ladle soup into cappuccino cup, top with truffle foam or foamed skimmed milk and sprinkle with a little bit of porcini powder.

CAPPUCCINO TRUFFLES



Cappuccino Truffles image

The dark chocolate, mocha and cinnamon is a delectable combination. Smooth and rich, I could eat them all in one sitting...So, make a lot because they also make great gifts. -Ellen Swenson Newport Center, Vermont

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 7

1 tablespoon boiling water
2 teaspoons instant coffee granules
2-1/2 teaspoons ground cinnamon, divided
1/3 cup heavy whipping cream
6 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
3 tablespoons sugar

Steps:

  • In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.

Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use fresh, high-quality mushrooms for the best flavor.
  • Sauté the mushrooms in butter until they are browned and caramelized.
  • Use a good quality vegetable broth for the cappuccino.
  • Add a splash of cream or milk to the cappuccino for a richer flavor.
  • Garnish the cappuccino with truffle foam, grated Parmesan cheese, and chopped parsley.

Conclusion:

Mushroom cappuccino with truffle foam is a delicious and elegant appetizer or light lunch. It is easy to make and can be tailored to your own taste preferences. With its earthy flavor and creamy texture, this cappuccino is sure to impress your guests.

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