Submitted By: mrsound
I got this recipe from Foodista.com. This frothy soup has a wonderfully rich flavor that you won't soon forget. It's excellent as a side dish served "cappuccino-style" in a latté cup or as a main dish served soup-style in a bowl.
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2 cups mushroom vegetable stock
1 pinch porcini powder
2 tablespoons white port wine
2 sprig fresh thyme
4 shiitake mushroom caps
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon soy sauce
2 teaspoons butter
Freshly ground white pepper
Truffle oil, (optional)
Parmesan cheese shavings for garnish, (optional)
Fresh sprigs thyme for garnish, (optional)
Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes.
Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.
Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls.
Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.