Chanterelle
Cappuccino with Sweet Onion Foam
Chefs Jan Birnbaum & Jason McClure of Sazerac
– Seattle, WA
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Cappuccino
- 2 teaspoons olive oil
- 2 slices thick cut bacon, sliced ½ inch julienned crosswise
- 1 pound chanterelle mushrooms
- 1 Tablespoon salt
- 1 teaspoon cracked black pepper
- ¼ cup shallots, sliced
- 1 Tablespoon garlic, chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon parsley, chopped
- ¼ cup sherry vinegar
- 3 cups chicken or vegetable stock
- 1 cup heavy cream
- ¼ cup brandy
Foam
- 2 teaspoons olive oil
- 1 sweet onion, ¼ - inch dice
- ½ teaspoon salt
- ½ cup chicken or vegetable stock
- ½ cup low fat milk
- 1 Tablespoon parsley, chopped, for garnish
Method:
For Cappuccino:
In stainless steel, heavy-bottomed pot, heat olive oil over high
heat. Add bacon and cook until crisp. Add mushrooms and cook until
turning golden, about 10 minutes. Season mushrooms with salt and
pepper. Add shallots, garlic and thyme and cook until shallots are
soft and garlic starting to brown, 6-8 minutes. Add parsley and
vinegar and cook until liquid is almost evaporated. Add stock and
cook 10 minutes more. Add cream and brandy and simmer over low heat
for 10 minutes. Purée in blender until smooth and silky.
Reserve until service.
Sweet Onion Foam:
Heat olive oil over medium-high heat. Sauté sweet onion seasoned
with salt until soft and starting to caramelize. Add chicken stock
and simmer 5 minutes.
Pour hot soup into 6 warm cappuccino cups. Purée sweet onions
and stock in high-speed blender. Add milk and frappé at highest
speed to foam. Spoon some foam over each cup of soup. Sprinkle with
chopped parsley.
Wine Pairing:
Gallo of Sonoma County 2002 Sonoma Coast Pinot Gris
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