Mt. Mansfield Foraged Morel Mushroom Cappuccino Recipe

Mt. Mansfield Foraged Morel Mushroom Cappuccino
Recipe by Jeffrey Weiss

• Difficulty: Intermediate
• Yield: 6 servings (6 ounces each)
• Nutritional Information (Per Serving): Calories 529; Total Fat 43 g; Saturated Fat 25 g; Carbohydrates 23 g; Dietary Fiber 2 g; Sugar 10 g; Protein 11 g; Cholesterol 151 mg; Sodium 1128 mg
• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cooking Time: 55 minutes

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 3 whole shallots, minced
• 3 ounces dried morels, soaked to 7 ounces rehydrated and sliced; save 2 dried morels to grind in a coffee grinder for morel dust garnish
• 3 ounces dry sack sherry
• 2 quarts mushroom stock (from rehydrating dried morels), see Cook's Notes
• 2 cups heavy whipping cream
• 4 sprigs fresh thyme, minced
• 3 teaspoons beurre mani (equal parts butter and flour, rolled into 3 balls)
• Salt and freshly ground black pepper

Transport your taste buds to the wild peaks of Mt. Mansfield with this luxurious foraged morel mushroom cappuccinoa velvety, earthy delight that transforms humble mushrooms into a creamy, frothy masterpiece. Perfect for adventurous foodies ready to savor nature's bounty!

1. Soup: In a large stockpot, melt butter over medium heat. Add garlic and shallots, sauting until translucent and fragrant. Stir in sliced morels for 1 minute to release their aroma, then deglaze with sherry. Reduce liquid almost completely for intense flavor.
2. Add 2 quarts mushroom stock and bring to a simmer. Reduce by one-third to concentrate the essence.
3. Gradually whisk in 2 cups heavy cream and bring to a gentle boil, creating a luscious base.
4. Stir in half the minced thyme; simmer 15 minutes to infuse herbal notes.
5. Whisk in 3 beurre mani balls (about 1 teaspoon each) to thicken into silky perfection.
6. Simmer another 15 minutes, then season boldly with salt and freshly ground black pepper.
7. Thyme Foam: Whip remaining thyme with 1 cup heavy cream to soft peaks. Dollop this airy cloud atop each serving for cappuccino-style elegance.
8. Finish with a sprinkle of powdered morel dust from the reserved dried morelspure foraged magic!

Cook's Notes:
Make mushroom stock by soaking dried morels in 2 quarts hot water for 15 minutes. Strain to get 7 ounces rehydrated mushrooms and 2 quarts rich broth. While chicken or vegetable stock works, the true wild flavor shines from those rehydrated morelsdon't skip this step for authentic bliss!