recipes
Mini wild mushroom and walnut cappuccinos
Serves:
2012-12-25
Ingredients
- 1 shallot, finely chopped
- 1 clove garlic
- 200g wild mushrooms
- Few thyme springs
- 1 tot brandy
- 200ml vegetable stock
- 100g walnuts, chopped
- 100ml fresh cream (Benna)
- 100ml lightly whipped fresh cream
- Grated nutmeg
- 1 tbsp butter
- Fresh seasoning
Method
Cook the chopped shallot and garlic in a sauce pan with the butter and herbs over moderate heat until soft. Stir in the mushrooms and walnuts and season well with salt and pepper. Cook for further 2 minutes before flaming with the brandy. Pour in the stock and cream and cook for a further 10 minutes. Whizz the soup with a stick blender to a puree and pour into espresso glasses. Top with the whipped cream and grated nutmeg before serving.
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