Since the supply of essentials is almost very smooth in Mumbai, we Mumbaikars are on a cooking spree thesedays. During lockdown, I realized that now I am spending almost 25% more time in the kitchen than ever. Inspite of the hot weather, we are enthusiastically churning out delicacies for our family… more than ever, better than ever! Because maybe, somewhere down the line, the Coronavirus lockdown has taught us the importance of living and enjoying the present moment to the fullest. Kitchen is one of the best creative respites for me as it keeps me active, constructive and happy. And since eating out at fancy restaurants has completely stopped since mid-March, we are trying to make special dishes atleast once in a few days (apart from traditional Indian favourites).

During my recent fridge-cleaning, I discovered various treasures from my second fridge, which mainly serves as a place to store various exotic ingredients that I keep collecting as food souvenirs whenever we visit another state or a country. Apart from a small packet of dried oyster mushrooms, I found a small jar of white truffles in oil. Instantly, I thought of making some Bouillon de Champignons Comme un Cappuccino (aka Mushroom Cappuccino) so that I can use the truffle in small amounts, just as a garnish. The dried oyster mushrooms were also used in this Mushroom Cappuccino to increase the earthy flavour and umami. If not using truffles or truffle oil, then garnish each cup with a fresh Tarragon leaf.

Mushroom Cappuccino is our Favourite Mushroom Recipe!

Mushrooms are such a versatile ingredient. You can add them to soups, stews, pizza, pasta or stir-fries. Which is your favourite mushroom recipe? Well, for the Naha family, it is definitely this: our sublime Mushroom Cappuccino, which looks like coffee but isn’t coffee at all, obviously! It is absolutely addictive: try my recipe of Mushroom Cappuccino sometime soon! By the way, don’t worry if you don’t have dried Oyster/Porcini/Shiitake mushrooms or the truffles… the Cappuccino will taste awesome even without them. But if you luckily have these ingredients, then please do use them in this recipe. Chefs also add little lobster, crayfish or even Foie Gras to this, but we aren’t adding it here.

Making the Dehydrated Mushroom Dust for Mushroom Cappuccino

For making the Dehydrated Mushroom Dust for the Mushroom Cappuccino, I took four mushrooms and sliced them thinly. I spread it over a parchment paper on a baking tray and baked at 180C (fan forced) on the lower rack for 25 min. The mushrooms will turn into brownish chips. Make a coarse powder. This is the dehydrated mushroom powder which looks like coffee powder until you taste it!

How to froth the cream for Mushroom Cappuccino

This can be done in two ways:

• Using a blender.
• Using the steamer attachment of a cappuccino machine.

Print Recipe

Mushroom Cappuccino

An earthy mushroom soup that is so sublime that you will fall in love with it!

Servings: 5 people

Author: Purabi Naha

Ingredients

• 400 g Button mushrooms
• 4 tbsp Butter
• 1 tbsp Oil
• 1 Large onion (finely chopped)
• 1 tsp Minced garlic
• 1/2 tsp Black pepper powder
• 1 Chicken/vegetable cube
• Around 50 g Dried Oyster/Porcini/Shiitake mushrooms
• 250 ml Dairy cream
• Salt (use according to your taste)
• White truffle slices or Truffle oil (optional)

Instructions

• For making the "Dehydrated Mushroom Dust" for the Mushroom Cappuccino, I took four mushrooms and sliced them thinly. I spread it over a parchment paper on a baking tray and baked at 180°C (fan forced) on the lower rack for 25 min. The mushrooms will turn into brownish chips. Make a coarse powder.
• For the Cappuccino, take the rest of the mushrooms. Wash the mushrooms and chop into small pieces.
• Heat 2 tbsp butter and 1 tbsp oil. Add the chopped onion and garlic. Sauté for around 7 min. Add the mushrooms along with 1 tsp salt and cook until mushrooms are brownish and all the water from the mushrooms have evaporated. Add ½ tsp black pepper powder and cook for 1 min.
• In a small bowl, heat 2 cups of water and dissolve one chicken cube/vegetable cube. Add a few dried oyster mushrooms to this water and simmer until it comes to a boil. Add this to the mushrooms.
• Whisk 100 ml cream with a fork and add this to the mushrooms. Cook continuously for 2 min. Switch off the flame and let it cool down a bit. Blend the whole thing now.
• Add 2 tbsp butter to a hot pan. Immediately transfer the blended mushroom paste to the cooking pan along with same quantity of water. Let this come to a boil on a simmered flame. After this, continue to cook for 5 min to thicken the cappuccino a bit. Adjust the seasoning.
• Topping: Transfer two ladlefuls of this soup into a bowl and let it cool at room temperature. Take the rest of the dairy cream and froth it using a hand blender. Once you froth the cream, slowly add the two ladles of mushroom broth to it and continue to froth for a few minutes.
• To serve: Fill 2/3rd of a cup with mushroom soup and top with mushroom-flavoured foam. Sprinkle the dehydrated mushroom powder and some white truffle or truffle oil (optional).

Did you like this recipe of Mushroom Cappuccino? Do give me a shoutout and follow me on Facebook or Instagram/Twitter at @purabinaha. Happy cooking!