Mushroom cappuccino

Mushroom cappuccino

4.9 21 ratings

Prep. 15min

Total 25min

8 portions

Ingredients

dried porcini mushrooms
10 g
eschalots
60 g
unsalted butter
30 g
button mushrooms
550 g
Vegetable stock paste (see Tips)
1 tsp
pouring (whipping) cream
250 g
water
100 g
sherry (optional)
1 tbsp
truffle oil
1 tsp

Difficulty

easy

Nutrition per 1 portions

Sodium 109.7 mg

Protein 2.5 g

Calories 654.8 kJ / 155.9 kcal

Fat 15.3 g

Fiber 1.1 g

Saturated fat 9.4 g

Carbohydrates 1.4 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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