Chef Fisher’s Mushroom Cappuccino
Michelle Sharp with Meet the MN Maker’s captured this tasty image of her enjoying the mushroom cappuccino during the Taste Maker’s Class!
If you follow along with us on social media, you may have seen that we had the opportunity to collaborate with Meet the Minnesota Makers and the MN Arboretum to present at one of their Taste Maker’s class series a couple weekends ago - it was so much fun!
In addition to sharing about our farm & business journey, we got the chance to hear from 2 other amazing MN local businesses, X2 Pastries and Hart Country Meats. During the class the talented Chef Beth Fisher whipped up some fantastic dishes for guests to try. One of them was a mushroom cappuccino, which is essentially a roasted mushroom soup with a savory whipped cream on top. It blew our minds! So Chef Fisher was kind enough to share her recipe with us, check it out below!
Chef Fisher’s Mushroom Cappuccino
(Serves 4 - 6)
Soup
2 Tbsp oil
2 cups yellow onion, diced
2 cups russet potatoes, peeled & chunked
2 cloves garlic, sliced
1 lb. any variety of mushrooms, cleaned, trimmed and roughly chopped
2 ½ cups vegetable stock
2 tsp salt
Froth
3/4 cup heavy cream
1/2 tsp salt
pinch pepper, ground
Finely ground coffee, for garnish
Soup Preparation:
Heat a large saucepan over medium heat. Add the oil, onion, garlic, potato chunks and mushrooms to the pot, cover and cook until softened approximately 10 minutes. Remove cover and add the vegetable broth (could be water or chicken broth too) and bring to a boil. Once boiling turn down the heat and cook until potatoes fall apart, about 10 minutes. Remove from heat and puree the soup with a blender or stick blender. Taste and season with salt.
Froth Preparation:
Whip heavy cream in a bowl until stiff peaks form (this works best when the cream is kept cold just until you’re ready to whip it). Season with salt and pepper. Place a dollop on warm mushroom soup and sprinkle a little coffee on top if desired.
Notes: This soup is best made the day before and served reheated - it helps the flavors come together. Works great as a main dish served with crusty bread or as an appetizer!
Here we are after the Taste Maker’s class - such a fantastic experience! Here’s the link to the MN Arboretum if you ever want to check out their classes and upcoming opportunities!
