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Mushroom Espresso

Top Rated Recipe

By Chef Amrita Raichand From Mummy Ka Magic

Last Updated: Sep 03, 2019

Mushroom Espresso

About Mushroom Espresso

Table of Contents

1. About Mushroom Espresso

Mushroom soup served with milk and cream foam

Button mushrooms, chopped 2 cups
Oil 2 tbsps
Garlic, minced 3 to 4 cloves
Medium onion, finely chopped 1

3. How to Make Mushroom Espresso (Stepwise Photos)

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Heat oil in a deep non-stick pan, add garlic, onion and mushrooms, mix and saute till onions turn translucent and mushrooms become tender.
Add salt and vegetable stock, mix. Reduce heat and let the mixture simmer for 5-10 minutes.

5. Additional Tips and Tricks

Ingredients

Button mushrooms, chopped 2 cups
Oil 2 tbsps
Garlic, minced 3 to 4 cloves
Medium onion, finely chopped 1
Salt to taste
Vegetable stock 2½ cups
Fresh cream 4 tbsps
Milk ¼ cup
Black pepper powder ½ tsp

How to Make Mushroom Espresso (Stepwise Photos)

Method

Heat oil in a deep non-stick pan, add garlic, onion and mushrooms, mix and saute till onions turn translucent and mushrooms become tender.
Add salt and vegetable stock, mix. Reduce heat and let the mixture simmer for 5-10 minutes.
Take the pan off the heat and let it cool slightly. Transfer into a blender jar and blend till smooth.
Pour it back into the pan, add salt and black pepper powder, mix well and bring it to a boil. Pour the soup into 4 soup bowls.
Heat milk and fresh cream in a non-stick pan till warm. Pour it into a bowl and whisk to create foam. Garnish the soup with this foam and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Comments

Recipe Rating:

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Key Details:

Prep:20 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Beverage

Cuisine: Fusion

Key Ingredients:

Button mushrooms

Vegetable stock

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