Mushroom cappuccino

Mushroom cappuccino

4.9 21 ratings

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

Bengali fish cakes

1 h 20 min

Rosemary meat pies

3 h 30 min

Chicken and mango salad

35 min

Crispy rice chicken salad with satay sauce

1 h

Asian crab cakes with wasabi mayonnaise

1 h 30 min

Rice salad

1 h

Vegetable spring rolls

1 h 10 min

Baked salmon sushi cups

30 min

Mini vegetable egg bites

45 min

Shiraz and black pepper pate

3 h

Versatile smooth soup

45 min

Beetroot carpaccio with burrata

1 h 25 min

Show all