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Receta Shiitake Mushroom Cappucino

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Raciónes: 4

Ingredientes

Cost per serving $6.62 view details

Direcciones

  1. Preheat grill to medium high heat.
  2. In a medium bowl mix extra virgin olive oil & sesame oil. Remove stems from shiitakes & reserve. Toss mushroom caps in oil. Place on grill for 4 min on each side.
  3. In a medium saucepot over medium heat heat butter. Saute/fry onions & reserved mushroom stems with garlic, thyme bay leaf & ginger. Add in mushroom stock & bring to a boil. Add in grilled shiitakes & reduce to a simmer for 10 min. Pour in cream & simmer for another 5 to 10 min. Remove bay leaf & thyme. Puree in a food processor or possibly a blender & pass through a fine mesh strainer.
  4. Garlic Froth:Heat extra virgin olive oil in a small saucepan over medium - low heat. Gently saute/fry garlic till golden. Add in honey and cook till garlic is caramelized, being careful not to burn it. Add in stock and reduce till garlic is glazed and soft. Add in 1/2 c. of the cream and bring to a boil. Reduce heat and simmer for 5 min. Remove from heat. Puree in blender or possibly a food processor and strain through fine mesh sieve.
  5. In a small pot, bring remaining cream to boil. Add in garlic puree and season with a little salt. Stir in butter. Keep hot.
  6. To Serve:Reheat soup & adjust seasoning. You may have to add in more stock if too thick.. In an espresso c. ladle soup 3/4 way up. Foam up garlic froth & spoon over soup. Sprinkle a little porcini pwdr over. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 448g
Recipe makes 4 servings
Calories 624  
Calories from Fat 451 72%
Total Fat 51.11g 64%
Saturated Fat 23.64g 95%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 1541mg 64%
Potassium 764mg 22%
Total Carbs 33.11g 9%
Dietary Fiber 5.8g 19%
Sugars 7.79g 5%
Protein 11.29g 18%
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