Mushroom Cappuccino with Truffle Cheese Toast

Name: Mushroom Cappuccino with Truffle Cheese Toast
Yield: 10
Ingredients: 330.0g Knorr Pro Mushroom Soup Base Mix 1kg; 2000.0ml Water; 2700.0ml Water; 750.0g Button Mushrooms, chopped; 150.0g Shitake Mushrooms, chopped; 200.0g Onion, chopped; 0.5g Bay Leaf; 25.0g Knorr Aromat Seasoning Powder 2.25kg; 100.0g Cream; 10.0pc Baguette, cut into 1cm thick; 50.0g Mozzarella Cheese; 25.0g Egg Yolk; 5.0g Truffle Oil; 2.0g Black Pepper, Crushed; 50.0g Cream; 100.0g Milk; 4.0g Salt; 5.0g Parsley, chopped

Mushroom Cappuccino with Truffle Cheese Toast – - Recipe

This innovative dish is a winner in both looks and taste. The rich, earthy mushroom cappuccino soup is finished with a milk foam that gives it the appearance of a "cappuccino". Meanwhile, a few slices of truffle cheese toast make the ideal complement.

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Soup Base

Knorr Pro Mushroom Soup Base Mix 1kg 330.0 g
Water 2000.0 ml

Mushroom Soup

Water 2700.0 ml
Button Mushrooms, chopped 750.0 g
Shitake Mushrooms, chopped 150.0 g
Onion, chopped 200.0 g
Bay Leaf 0.5 g
Knorr Aromat Seasoning Powder 2.25kg 25.0 g
Knorr Aromat Seasoning Powder 2.25kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

More info
Cream 100.0 g

Truffle Cheese Toast

Baguette, cut into 1cm thick 10.0 pc
Mozzarella Cheese 50.0 g
Egg Yolk 25.0 g
Truffle Oil 5.0 g
Black Pepper, Crushed 2.0 g

Mushroom Cappuccino Foam

Cream 50.0 g
Milk 100.0 g
Salt 4.0 g

Before serving

Parsley, chopped 5.0 g

Western

Vegetables

Soup

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Preparation

Soup Base
- Mix water and Knorr mushroom soup base and bring to boil.
- Set aside for later use.
Mushroom Soup
- Heat up a soup pot, sauté onions and mushrooms until fragrant and golden brown.
- Add in water and bay leaf and bring to boil.
- Add in soup base, reduce for 15 minutes and blend until smooth.
- Add the seasoning and fold in the cream.
Truffle Cheese Toast
- Preheat oven to 180°C.
- In a mixing bowl, mix all the ingredients to form a paste.
- Spread paste onto the sliced baguettes and bake for 6 minutes till golden brown.
Mushroom Cappuccino Foam
- In a pot, heat up milk and cream
- Season with salt and blend the mixture till foamy.
Before serving
- Pour soup to serving bowl.
- Garnish with chopped parsley and truffle cheese toast.
- Ready to serve.

Western

Vegetables

Soup

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Mushroom Cappuccino with Truffle Cheese Toast

Ingredients