Oyster Mushroom Cappuccino with White Truffle Oil
The House, NYC
Sean Olnowich served this playful mushroom soup at his 2010 Beard House lunch.
8 to 10 servings as an hors d'oeuvre
- 2 tablespoons olive oil
- 1 large Spanish onion, sliced
- 1 pound oyster mushrooms, stems removed and sliced
- 4 cups chicken stock
- 8 sprigs thyme
- 2 cloves garlic, peeled
- 1/2 cup half-and-half
- 1/2 tablespoon butter
- Salt and freshly ground pepper to taste
- 1/2 cup milk (optional)
- White truffle oil for garnish
- Minced chives for garnish
Heat the olive oil in a medium saucepan on low heat. Sauté the onions until soft, about 5 to 7 minutes. Add the mushrooms and raise the heat to medium-high. Sauté until soft, about 5 minutes. Add the stock, thyme, and garlic. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Remove the thyme from the pan and discard. Using a slotted spoon, transfer the solids to a food processor. Add enough of the cooking liquid to cover the solids by an inch and blend. Add the half-and-half and butter and blend until smooth. Add a little more cooking liquid to reach the desired consistency. Season with salt and pepper.
If making the milk foam, heat the milk in a small saucepan until warm and vigorously whisk to create foam.
Pour the soup into small bowls or cappuccino cups. Spoon some milk foam on top of each bowl of soup. Garnish each bowl with a few drops of white truffle oil and sprinkle with chives.