Mushroom and port cappuccino

Output: 2 l (8 cups)

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients

• 500 g (18 oz) button mushrooms, cleaned, thinly sliced
• 500 g (18 oz) Shiitakes, cleaned, stems removed, thinly sliced
• 45 ml (3 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 200 g (7 oz) onions, chopped
• 3 garlic cloves, chopped
• 700 ml (2 4/5 cups) 5-year-old port wine
• 1.5 l (6 cups) vegetable stock
• 1 l (4 cups) milk
• 1 l (4 cups) 35% M.F. cream
• 1 lemon, juice
• Qs truffle oil
• salt and pepper to taste

Preparation

1. In a hot skillet over high heat, brown mushrooms coated with Mycryo butter or in the fat of your choice.
2. Add onions and garlic and sweat for a few minutes.
3. Deglaze with Porto and reduce to dryness.
4. Add the vegetable stock and reduce by half.
5. Add the milk and cream and continue cooking over low heat for 15 minutes.
6. Using a hand blender, reduce the preparation to a smooth velouté. If any small pieces of vegetable remain, strain the velouté through a sieve to remove them.
7. Add lemon juice. Check seasoning.
8. Just before serving, add a drop of truffle oil to each portion.