Mushroom Espresso

About Mushroom Espresso

Ingredients

• Button mushrooms, chopped 2 cups
• Oil 2 tbsps
• Garlic, minced 3 to 4 cloves
• Medium onion, finely chopped 1
• Salt to taste
• Vegetable stock 2½ cups
• Fresh cream 4 tbsps
• Milk ¼ cup
• Black pepper powder ½ tsp

How to Make Mushroom Espresso (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add garlic, onion and mushrooms, mix and saute till onions turn translucent and mushrooms become tender.
2. Add salt and vegetable stock, mix. Reduce heat and let the mixture simmer for 5-10 minutes.
3. Take the pan off the heat and let it cool slightly. Transfer into a blender jar and blend till smooth.
4. Pour it back into the pan, add salt and black pepper powder, mix well and bring it to a boil. Pour the soup into 4 soup bowls.
5. Heat milk and fresh cream in a non-stick pan till warm. Pour it into a bowl and whisk to create foam. Garnish the soup with this foam and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps