Forest Mushroom Cappuccino with Crispy Parmesan and Parsley and Walnut Bread

Summary

Ingredients

Ingredients for the mushroom cappuccino:

• 20 g porcini mushrooms, dried
• 200 ml water, hot
• 2 onions)
• 1 clove garlic
• 150 potato (s)
• 500 g mushrooms, fresh, mixed, e.., oyster mushrooms, mushrooms
• 4 tablespoon olive oil
• 100 ml apple juice
• 800 ml vegetable stock
• 250 g cream
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• some Milk
• salt

Ingredients for the parmesan and parsley crisp:

• 200 g parmesan cheese
• some stalks parsley

Ingredients for the walnut bread:

• 500 g wheat flour
• 20 fresh yeast
• 50 walnuts
• 2 tablespoon olive oil
• 2 teaspoons salt

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Instructions

1. For the forest mushroom cappuccino, pour 200 ml of hot water over the dried porcini mushrooms and soak for about 10 minutes. Peel and finely dice the onions and garlic. Peel the potatoes and cut into small pieces.
2. Cut 400 g of the fresh mushrooms into large pieces. Drain the porcini mushrooms through a coffee filter, collecting the soaking water. Then pat the mushrooms dry.
3. Heat 2 tablespoons of olive oil in a saucepan, then sauté the onions and garlic briefly. Add the potatoes and fresh mushrooms, cook for another 2 minutes.
4. Now season with salt and add the apple juice. Let everything cook for 1 - 2 minutes. Then add the broth, the soaked porcini mushrooms and the mushroom water and simmer everything with the lid closed over a medium heat for 20 minutes.
5. For the decoration, cut the remaining mushrooms into beautiful slices, fry them in the remaining olive oil until golden brown and season with salt and pepper.
6. Finally add the cream to the soup, puree and season with salt, pepper, lemon juice and soy sauce. For the froth, froth some milk with a milk frother. Decorate the soup with the milk foam and the mushroom slices.
7. For the parmesan and parsley crisp, chop a few stalks of parsley and mix with the parmesan. Then place in chip form on a baking sheet lined with baking paper and bake in a preheated oven at approx. 200 ° C for 8-10 minutes until golden brown. Let the chips cool down and serve with the soup.
8. For the walnut bread, mix the yeast with 300 ml of lukewarm water and dissolve it. Put in a bowl with the flour. Chop the walnuts and add them to the flour mixture with the olive oil and salt.
9. Knead everything vigorously and cover and let rest for 2 hours. Then form 2 loaves of bread from it, place on a baking sheet and let rest for another 30 minutes.
10. Finally bake in the preheated oven at 200 ° C for about 25 minutes, brushing vigorously with water again and again. If necessary, also place an ovenproof dish filled with water in the oven.
11. Celina prepared this recipe as a starter on Monday, November 2nd, 2020 in the program “The Perfect Dinner” - Day 1 from Trier.

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