icon-location Orange County, CA

WILD MUSHROOM CAPPUCCINO

Soups

INGREDIENTS

8 oz Portobello mushrooms
8 oz Cremini mushrooms
8 oz Shiitake mushrooms
8 oz oyster mushrooms
8 oz Chanterelle mushrooms
1 oz dried Morels, ground to powder
1 C port wine
2 C red wine
5 oz shallots, finely diced
2 t fresh thyme
1 t fresh rosemary
1 t black pepper
4 oz sweet butter
3 qt chicken or vegetable stock
1 C heavy cream
2 oz olive oil
salt to taste

To FINISH

  • Serve in a coffee of cappuccino cup (8 - 9 ounce capacity). Fill each cup 1/2 inch from the rim and top with steamed milk like for a cappuccino. Sprinkle the Morel powder and a touch of paprika; serve with a parmesan twist.

    • 880 Newport Center Dr., Newport Beach, CA, 92660
    949-720-1800