Mushroom Cappuccino

Cook Time 10 - 15 mins

Servings 6


3.5kg wild field mushrooms
½ tbsp salt
½ tbsp ground white pepper
180ml thickened cream
200ml milk
20ml truffle juice


Wash mushrooms in cold water. Finely slice mushrooms and place in a pot with a tight fitting lid. Add salt and pepper, place a lid on the pot and put on a medium to low heat, on the stove. Cook for 5 – 10 minutes and only stir once.

When the mushrooms are cooked, strain off the liquid, then press the mushrooms to extract excess juices. Discard cooked mushrooms.
Combine 450ml of the mushroom juices with the milk and cream. Bring to the heat, whisking constantly. DO NOT BOIL - If it boils it will not froth. When broth is hot, froth with a barmix until it’s like a cappuccino
Serve in coffee cups.

Note: The broth must be peppery to cut out the richness of the dairy products

You can use button mushrooms if you don’t prepare this dish in October. In October you would use the wild field mushrooms.


Mushroom Green Curry


Mushroom Cannelloni