Wild mushrooms provide one of the best non-animal sources of Vitamin D. This appetising cappuccino, promises Chef Sabyasachi, will keep you healthy. It is perfect for a candlelight tête-à-tête! The crostini adds a crunch to the dish. The chef says that the dish effortlessly comes out to be good. The flavours are well balanced. Try it out this weekend and impress your friends and family.
Wild mushroom cappuccino
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100 gms wild mushrooms
50 gms button mushroom
20 gms porchini mushroom
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25 gms shitake mushroom
20 gms cooking spray butter
10 gms thyme
10 gms garlic, chopped
1 avocado
1 can baked beans
Crostini: To serve with avocado and beans salsa
Method
Soak the dried mushroom. Clean and dice button mushroom. Chop the soaked mushrooms also. Heat pan and add butter. Saute garlic and thyme. Add mushroom and keep sautéing till water evaporates. Remove from fire and cool the mixture. Puree it in the blender.
Prepare any ready to make mushroom soup as per instructions on the packet. Add the mushroom paste to it. Mix well to avoid lumps.
Before serving, heat the soup and foam it with a hand-blender. Serve hot with Crostini. To make the avocado and beans salsa, peel and dice the avocado and mix it with canned red beans. Adjust seasoning. Just before serving, spoon avocado and beans mixture on top of Crostini and bake it in preheated oven till it gets hot and crisp.