Mushroom Cappuccino
Soups • French
Description
Crab sticks can be replaced with crab meat.
Ingredients
- Butter 5 oz
- Pickled Chanterelles 20 oz
- Morels 10 oz
- Dried Chinese mushrooms 0 oz
- Salt to taste
- Cream 1½ cups
- Cayenne Pepper to taste
- Crab sticks in brine 12 pieces
- Tarragon 4 sprigs
Step-by-Step Guide
Step 1
Heat 3 tablespoons of butter in a pan over medium heat and sauté the mushrooms for about 10 minutes until they release their juice. Add 20 grams of dried shiitake and 4 cups of water and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces, about 10 minutes. Strain the mixture through a sieve, pressing the mushrooms well. Add cream to the mushroom broth and bring to a boil. Reduce the heat to medium and simmer for another 10 minutes. Season the broth with salt and a pinch of cayenne pepper and remove from heat.
Step 2
In a mortar, grind the remaining 10 grams of shiitake into a powder. Sauté the powder over medium heat, stirring constantly, for 5 minutes. Transfer the powder to a separate plate.
Step 3
Heat the butter in a pan over medium heat. Add the mushroom mixture and sauté, stirring, for 4–5 minutes. Add the crab sticks, season with salt, and sauté for another 3–5 minutes.
Step 4
To serve, froth the broth at high speed in a blender or with a steam wand in an espresso machine.
Step 5
Place the crab sticks in a bowl and pour the frothed broth over them. Sprinkle with shiitake powder and garnish with a sprig of tarragon.
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