Did you know that Germans eat more mushrooms than any other European nationals? Similar to Italy and France, Germany is home to hundreds of species of mushrooms – one can even go forest mushroom hunting nearby Karma Bavaria resort. In this edition, Chef Bjorn shares this delicious mushroom soup that features another favourite ingredient – truffle butter!
Says Chef Bjorn: ‘ I love and work with mushrooms on a daily basis – chanterelle, oyster mushroom, champignon, porcino and especially the truffle mushrooms elevate every dish. Here in Bavaria mushrooms are particularly good this year because they need plenty of rain to grow, which we’ve had plenty of this season.’
Ingredients for the mushroom soup
Technique
Cut mushrooms into small pieces and fry them in a pot with margarine until brown, then add salt, pepper, and the nutmeg. Put in milk, cream and truffle butter, and boil for 10 minutes. Then blend until the soup is finely pureed.
Ingredients for the nutmeg foam
Technique
Roast the stick of leek in the oven until it’s completely black and dry. Now blend it into a fine powder. This will be used instead of the cocoa powder on top of a normal cappuccino. Heat up milk to 80°C together with the salt, pepper, and nutmeg. Now blend the liquid until a stable foam is created.
Presentation:
Take a glass and pour in the mushroom soup, then fill up with the foam, and finally, sprinkle the leek ash powder in the centre on top of the foam.
Enjoy your special Cappuccino.
