We use cookies to help this site deliver the best possible experience.   Remove this notice.

Cappuccino of wild mushrooms with asparagus Recipe

A beautifully creamy mushroom dish, served with delicious tender asparagus.

Partager sur Facebook
Recipe rating  (12 vote(s)) :
12 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
Ingredients ( for people)
  • Dried wild mushroom(s) : 50 g
  • Water : 150 ml
  • Shallot(s) : 0.5 whole
  • Lightly salted butter : 25 g
  • Fresh mixed wild mushroom(s) : 200 g
  • Double cream : 100 ml
  • Fine salt : 1 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Thyme sprig(s) : 2 whole
  • Green asparagus : 3 bunch
  • White truffle oil : 5 ml

  • 1Soak the dried mushrooms in 150ml water for half an hour. Bring to the boil in a saucepan and reduce the liquid to 75 ml.
  • 2Prepare the fresh wild mushrooms by trimming them and rinsing under cold water if necessary.
  • 3Break the ends of the asparagus stems and peel. Slice the shallot and finely chop the garlic.
  • 4Sweat the shallots in the butter for 5 minutes until soft. Add the garlic and thyme and cook for a further minute. Add the wine to the pan and reduce to 25 ml. Add the mushroom stock and the dried mushrooms and reduce this to 50ml. Add the double cream and bring to the boil. Add salt and pepper to taste and a drizzle of truffle oil. Pour the sauce through a sieve to remove the mushrooms and shallots.
  • 5Saute the fresh mushrooms in a frying pan with olive oil until golden brown. Season with salt and pepper and then arrange on plates.
  • 6While cooking the mushrooms, cook the asparagus in salted boiling water for 3 minutes until tender. Drain, season with salt and pepper and place on top of the mushrooms.
  • 7Use a hand blender to make the sauce into a foam. Spoon over the asparagus and around the plate. Serve immediately.

Chef's tip

« For a truly gastronomic finish, shave fresh truffles over the dish just before serving. »

Leave a comment