Neck Cream
- The same foods that are good for you to eat are good for your
skin.
- Click here for a
product that uses mushrooms, the same superfood ingredient in this
cappuccino.
Cappuccino
with wild mushrooms
- 1 cup dried porcini mushrooms, plus 2 or 3 extra for
garnish
- 2 cups whole, 2%, or soy milk
- 1 tablespoon instant espresso powder
- 1 teaspoon sea salt
- 1/2 cup heavy cream
Makes 4 teacup size servings or 8 espresso size
- In a small saucepan, heat milk and 1 cup porcini
mushrooms until hot but not boiling. Remove from heat and let stand
for 1/2 hour, to infuse the milk with the mushroom flavor.
- While the milk is infusing, place the extra dried
porcini mushrooms in a spice mill or coffee grinder and grind to a
very fine powder. Remove from grinder and set aside.
- Place the heavy cream in a small stainless or glass
bowl and whip with a whisk until soft peaks form. Set aside.
- Strain the milk mixture through a very fine strainer
or coffee filter. (Porcini can be gritty, be sure to strain well).
Return milk mixture to pan and whisk in espresso powder and salt.
Bring the mixture to a simmer, stirring to prevent it from boiling
over.
- Divide the cappuccino between 4 teacups or 8 espresso
cups. Top each with a spoonful of whipped cream, and sprinkle the
porcini dust over each. Serve right away.
By Chef Instructor Chef Erica Wides, Institute
of Culinary Education
