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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.

Mushroom Cappuccino with Truffle Cheese Toast – - Recipe

Ingredients

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Soup Base

Mushroom Soup

Truffle Cheese Toast

  • Baguette, cut into 1cm thick 10.0 pc
  • Mozzarella Cheese 50.0 g
  • Egg Yolk 25.0 g
  • Truffle Oil 5.0 g
  • Black Pepper, Crushed 2.0 g

Mushroom Cappuccino Foam

  • Cream 50.0 g
  • Milk 100.0 g
  • Salt 4.0 g

Before serving

  • Parsley, chopped 5.0 g

Preparation

  1. Soup Base

    • Mix water and Knorr mushroom soup base and bring to boil.
    • Set aside for later use.

  2. 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.

  3. 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.

  4. Mushroom Cappuccino Foam

    • In a pot, heat up milk and cream
    • Season with salt and blend the mixture till foamy.

  5. Before serving

    • Pour soup to serving bowl.
    • Garnish with chopped parsley and truffle cheese toast.
    • Ready to serve.
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