Portabello Cappuccino

Napa Rose

Chef Andrew Sutton

* Can be prepare the day before.

1 TB. Butter

½ C Sliced shallots

1 C Sliced Portabello Mushrooms (Gills removed)

2 C Sliced White Mushrooms

½ C Medium dry Sherry (Amontillado)

1 qt Heavy Cream

1 C Veal Demi-glace (from your local Gourmet Market)

1 bn. Thyme stems

2 ea. Bay leaf

1 tsp. Lemon juice

Salt

Pepper

Sauté shallot in melted butter until translucent. Add Portobella Mushrooms and White Mushrooms and continue to sauté until they "throw their water" (the liquid inside of the mushroom) approximately 7-10 minutes. Add Sherry and reduce by half, Demi-glace, Cream and all herbs. Simmer for 25 minutes strain, chill and reserve. Heat when you are ready to serve your guest.

Garnish Soup with:

1 C Julienned Portobellas (Stems and Gills Removed and then sautéed to tender)

½ C Thinly slice scallions lightly sautéed greens and whites

2Tb. Freshly Chopped Thyme

1 TB Freshly Chopped Sage

2 TB Brandied Froth

To serve: Sauté Scallions in a little oil add the Strained Soup and bring to a boil.

Add chopped thyme. Adjust seasoning with salt, cracked black pepper and 1 tsp. lemon juice.

Warm Six Coffee Cups up and place the slice and sautéed Portobella Mushrooms in the bottom of the Coffee cup. Add the HOT soup and Top with the Brandied Froth.

Brandied Thyme Froth for the top:

1 C Cold Heavy whipping Cream

2 TB Chopped Fresh Thyme

½ tsp. Salt

¼ tsp. Black Pepper

2 TB Brandy or Cognac

Place all ingredients in mixing bowl and whip up to a soft peak. Serves six.

Source:    http://www.aliandjack.com