Mushroom Cappuccino

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Photo: flickr user relgar

Ingredients

2 cups mushroom vegetable stock

1 pinch porcini powder

2 tablespoons white port wine

2 sprigs 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)

Preparation

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.