Mushroom Cappuccino With Truffle Foam

1. 1

   Instructions

2. 2

   Wash and chop mushroom

3. 3

   Dice shallots

4. 4

   Add olive oil to a large stock pot over medium heat

5. 5

   Place shallots in the pot and saute for three minutes

6. 6

   Add chopped mushrooms

7. 7

   This is an integral part of the recipe - saute the mushrooms until they have reduced to 2/3 their original size. Like the onions in french onion soup, cooking down the mushrooms gives the dish its complex rich flavor. It's worth the extra time it takes. BUT make sure that the mushrooms don't burn - add olive oil as needed.

8. 8

   Once mushrooms have reduced, add sherry and let it simmer for 10 minutes

9. 9

   Add chicken stock and tarragon, bring to a full boil

10. 10

    Turn off heat

11. 11

    Cut stick of butter into 8 pieces

12. 12

    In batches, puree the bisque in a food processor (or use an emersion blender)

13. 13

    While you are pureeing, add chunks of the cold butter

14. 14

    Once you have pureed all of the bisque, strain it through a sieve into a large bowl

15. 15

    Rinse out pot that you used to make the bisque base

16. 16

    Transfer pureed bisque back into the pot and add half and half over medium heat

17. 17

    Stir in salt and pepper

18. 18

    Once bisque is warm enough to serve, add sherry vinegar and stir to combine

19. 19

    Keep bisque over low heat while you prepare the froth

20. 20

    Mix truffle oil and milk in a coffee mug and microwave for 40 seconds

21. 21

    Using an Aerolatte, (or your milk foamer on your espresso machine) mix until frothed

22. 22

    Serve bisque in cappuccino cups and top with truffle foam

* Per serving · 4 servings · Values may vary.