Guest Reviews

Family Fun Offer

Family Fun Offer

Take a city break with the family and bring them to Sydney. Package inclusions: - Overnigh..

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From $239


Book Early and Save Big!

Book Early and Save Big!

Plan ahead and book early to take advantage of great savings. Book 7 days before your stay and recei..

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From $153


Enjoy A Little Extra - $50 Credit

Enjoy A Little Extra - $50 Credit

We're treating you to a little extra during your stay with us, with a $50 food & beverage cr..

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From $219


Flavours of Winter

Flavours of Winter

Four Elements Restaurant & Bar is celebrating the winter season with our ‘Flavours Of ..

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From Two course for $39


Stay 2 Nights And Save 20%

Stay 2 Nights And Save 20%

GET OUT, GO PLAY, EXPLORE SYDNEY IN WINTER Stay at MERCURE SYDNEY and for 2 nights..

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From

What's On

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


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    Mercure Sydney Hotel

    818 - 820 George Street
    Sydney NSW 2000, Australia

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    Toll Free 1800 633 948
    P +61 2 9217 6666 F +61 2 9217 6616
    h2073@accor.com


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