Try this mushroom recipe!
Wash mushrooms in cold water
Finely slice mushrooms and place in a pot with a tight fittinglid
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, the 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
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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