Mushroom Espresso

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Mushroom Espresso

About Mushroom Espresso

Table of Contents

Mushroom soup served with milk and cream foam

  • Button mushrooms, chopped 2 cups
  • Oil 2 tbsps
  • Garlic, minced 3 to 4 cloves
  • Medium onion, finely chopped 1
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  • Heat oil in a deep non-stick pan, add garlic, onion and mushrooms, mix and saute till onions turn translucent and mushrooms become tender.
  • Add salt and vegetable stock, mix. Reduce heat and let the mixture simmer for 5-10 minutes.
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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

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Key Details:

Prep:20 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Beverage

Cuisine: Fusion

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