MUSHROOM CARPACCIO WITH PECORINO TOSCANO
The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.
Provided by Kay Chun
Time 15m
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Slice mushrooms lengthwise as thinly as possible with slicer.
- Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
- Fontaleoni Vernaccia di San Gimignano '07
MUSHROOM CAPPUCCINO
This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. This looks like it comes from a fine-dine eatout!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy bottomed pan.
- Add bay leaf, onion and garlic.
- Saute for 2-3 minutes or till the onion becomes translucent.
- Add mushrooms.
- Saute for a minute.
- Add 1 cup of vegetable stock.
- Cook for 5 more minutes.
- Remove from heat and cool.
- Remove bay leaf.
- Make a puree of the cooked mushrooms.
- Add the remaining vegetable stock to it.
- Bring to a boil.
- Add salt and white pepper powder.
- Simmer the soup for 2-3 minutes.
- Add fresh cream and remove from heat.
- Place soup in individual cups.
- Keep a deep bowl in the refrigerator to chill it.
- In this chilled bowl pour in the chilled milk and beat it with a fork.
- This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
- Sprinkle powdered cinnamon and serve immediately.
Nutrition Facts : Calories 285.4, Fat 23.7, SaturatedFat 14.4, Cholesterol 81, Sodium 91.7, Carbohydrate 12.9, Fiber 1.5, Sugar 8.7, Protein 7.9
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