Mushroom cappuccino

Mushroom cappuccino

4.8 20 rating

Prep. 15 min

Total 25 min

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...

Show all

Agedashi tofu

30 min

Shredded chicken noodle salad with green miso (Diabetes)

35 min

Mediterranean octopus salad

40 min

Prawn saganaki with feta

35 min

Chicken Waldorf salad

40 min

Parmesan gelato

4 h 30 min

Baked salmon sushi cups

No ratings

Mini vegetable egg bites

No ratings

Shiraz and black pepper pate

No ratings

Versatile smooth soup

45 min

Beetroot carpaccio with burrata

1 h 25 min

Sicilian prawn salad

40 min

Show all