Mushroom cappuccino

Coffee appetizers

Mushroom cappuccino

Here’s how to make it

1. Heat the butter in a pan and in it fry the shallots until soft. Add the forest mushrooms and cook for 5 min.
2. Season with salt and pepper, then deglaze with the vegetable stock, oyster sauce and cognac. Bring to a boil and puree with the hand blender.
3. Pour the soup into the glasses.
4. Make 2 espressos and put them together with the cream in the whipped cream syringe, shake the syringe and insert the cartridge.
5. Pipe the coffee foam onto the soup and garnish with some chopped mushrooms and the chives.

Ingredients

• 2 shallots
• Butter
• 1 l vegetable broth
• 1 tbsp oyster sauce
• 1 tbsp cognac
• 2 cups of espressos
• 500 ml of cream
• 8 sprigs of chives
• 500 grams of forest mushrooms

You will need this

• Whipped Cream Sprayer
• Hand blender
• 4 wide glasses