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Recipe: Beans And Mushrooms Italian Cappuccino
Similar Categories: Beans, Mushrooms, Italian, Cappuccino
4 servings
100 gr Porcini mushrooms
250 gr Cremini mushrooms
100 gr Cannellini beans
1 Shallot
Rosemary
Salt and pepper
sage
thyme
100 gr bread crumbs
extra virgin olive oil
100 gr butter
Cook cannellini beans in water or vegetable stock for approximately 40
minutes. Saute the shallot in a pan with extra virgin olive oil and add
finely diced porcini, cremini mushrooms and sage, and cook slowly for 30
minutes. Once the mushrooms are cooked, remove them from the water, then set
water aside for later use. Put the mushrooms in a mixer in order to obtain a
thick cream, leaving some aside. Add some butter to the mushroom water and,
using an immersion mixer, make the mushroom froth.
Bread: finely dice bread and saute in a pan with salt, pepper, and thyme.
Presentation: Put the beans at the bottom of the glass, our the diced and
sauteed mushrooms over the beans, then add the thick muchroom cream and, to
finish, the mushroom froth. Using a soup spoon, sprinkle the toasted bread
crumbs on top in order to "sugar" the cappuccino.
100 gr Porcini mushrooms
250 gr Cremini mushrooms
100 gr Cannellini beans
1 Shallot
Rosemary
Salt and pepper
sage
thyme
100 gr bread crumbs
extra virgin olive oil
100 gr butter
Cook cannellini beans in water or vegetable stock for approximately 40
minutes. Saute the shallot in a pan with extra virgin olive oil and add
finely diced porcini, cremini mushrooms and sage, and cook slowly for 30
minutes. Once the mushrooms are cooked, remove them from the water, then set
water aside for later use. Put the mushrooms in a mixer in order to obtain a
thick cream, leaving some aside. Add some butter to the mushroom water and,
using an immersion mixer, make the mushroom froth.
Bread: finely dice bread and saute in a pan with salt, pepper, and thyme.
Presentation: Put the beans at the bottom of the glass, our the diced and
sauteed mushrooms over the beans, then add the thick muchroom cream and, to
finish, the mushroom froth. Using a soup spoon, sprinkle the toasted bread
crumbs on top in order to "sugar" the cappuccino.
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