Chefs Blog in Sydney

Recipes from the Chef - Porcini Cappuccino

Hi all, while winter in Sydney is slowly coming to an end it’s still cold enough outside to appreciate a delicious hot soup to help the body warm up. Rather than enjoying a traditional favourite I suggest you try Porcini Cappuccino. With the combination of mushrooms, wine, herbs and milk it is certainly a soup with a twist.

Ingredients

• Butter, clarified 6 tbsp 
• Shallots 4 each
• Onion 1
• Button Mushrooms 200gms
• Porcini Mushrooms 100grms
• White wine 50mls
• Rosemary, chopped 1 bunch
• Thyme 1 bunch
• Vegetable stock 1 lts

Method

• Soak the porcini mushrooms in warm water
• Melt the butter in a large saucepan over medium heat, add the shallots and onion and cook until softened
• Remove the porcini from the water when soft and squeeze out
• Add the porcini and button mushrooms to the saucepan and cook until they are tender
• Add the wine, bring to the boil and simmer until it has almost evaporated
• Add the herbs, vegetable stock, and season to taste
• Bring to the boil reduce the heat and simmer until liquid has reduced by one quarter
• Working in several batches, transfer the soup to a blender and blend until smooth
• Strain though a Chinois and return to the saucepan
• Bring to a simmer over medium heat, taste and re-season if needed
• Ladle into cups or latte glasses drizzle with truffle oil and spoon over the milk froth of steamed milk
• Garnish with herb flowers and tuille on side

I hope you enjoy the recipe and if you are looking for a great night out in a Sydney CBD restaurant please visit me at Four Elements Restaurant, Mercure Sydney Hotel. We have a delicious new menu including Australian classics and internationally inspired dishes that everyone will enjoy.

Hope to see you soon!

Posted on Friday, August 17, 2012 - Permalink