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Mushroom Cappuccino

Try this mushroom recipe!


  • 3.5kg wild field mushrooms

  • ½ tbs. salt

  • ½ tbs. ground white pepper

  • 180ml thickened cream

  • 200ml milk

  • 20ml truffle juice


  • 1.

    Wash mushrooms in cold water

  • 2.

    Finely slice mushrooms and place in a pot with a tight fittinglid

  • 3.

    Add salt and pepper, place a lid on the pot and put on a medium to low heat, on the stove

  • 4.

    Cook for 5 - 10 minutes and only stir once

  • 5.

    When the mushrooms are cooked, strain off the liquid, the press the mushrooms to extract excess juices

  • 6.

    Discard cooked mushrooms

  • 7.

    Combine 450ml of the mushroom juices with the milk and cream.

  • 8.

    Bring to the heat, whisking constantly

  • 9.

    DO NOT BOIL. If it boils it will not froth

  • 10.

    When broth is hot, froth with a barmix until it’s like a cappuccino

  • 11.

    Serve in coffee cups


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

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