Mushroom Cappuccino with Truffle Cheese Toast
This innovative dish is a winner in both looks and taste. The rich, earthy mushroom cappuccino soup is finished with a milk foam that gives it the appearance of a "cappuccino". Meanwhile, a few slices of truffle cheese toast make the ideal complement.
Ingredients
Soup Base
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Water 2000 ml
Mushroom Soup
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Water 2700 ml
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Button Mushrooms, chopped 750 g
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Shitake Mushrooms, chopped 150 g
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Onion, chopped 200 g
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Bay Leaf 0.5 g
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Cream 100 g
Truffle Cheese Toast
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Baguette, cut into 1cm thick 10 pc
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Mozzarella Cheese 50 g
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Egg Yolk 25 g
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Truffle Oil 5 g
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Black Pepper, Crushed 2 g
Mushroom Cappuccino Foam
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Cream 50 g
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Milk 100 g
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Salt 4 g
Before serving
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Parsley, chopped 5 g
Preparation
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Soup Base
- Mix water and Knorr mushroom soup base and bring to boil.
- Set aside for later use.
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Mushroom Soup
- Heat up a soup pot, sauté onions and mushrooms until fragrant and golden brown.
- Add in water and bay leaf and bring to boil.
- Add in soup base, reduce for 15 minutes and blend until smooth.
- Add the seasoning and fold in the cream.
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Truffle Cheese Toast
- Preheat oven to 180°C.
- In a mixing bowl, mix all the ingredients to form a paste.
- Spread paste onto the sliced baguettes and bake for 6 minutes till golden brown.
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Mushroom Cappuccino Foam
- In a pot, heat up milk and cream
- Season with salt and blend the mixture till foamy.
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Before serving
- Pour soup to serving bowl.
- Garnish with chopped parsley and truffle cheese toast.
- Ready to serve.
