Mushroom Cappuccino with Escargot and Caramelized Onion

Mushroom Cappuccino with Escargot and Caramelized Onion
  • 6 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time

Ingredients

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  • 1

    large onion

  • 1/2 cup
    (125 mL)

    oyster mushrooms

  • 1/2 cup
    (125 mL)

    white button mushrooms

  • 1/2 cup
    (125 mL)

    shiitake mushrooms

  • butter as needed

  • 3/4 cup
    (190 mL)

    white port

  • 8 cups
    (2 L)

    chicken broth

  • Salt and pepper to taste

  • 3/4 cup
    (190 mL)

    whipping cream 35 % m.f.

  • Garnish

  • 2

    onions, minced

  • 2 Tbsp.
    (30 mL)

    butter

  • 115 g

    can escargots

  • 1

    small bunch flat-leaf parsley, chopped

  • Salt and pepper to taste

Preparation

Finely slice onion and mushrooms.

In a stockpot over medium-low heat, cook onion and mushrooms in butter for a few minutes.

Add port and reduce a bit. Add broth, season, and simmer 30 minutes.

Garnish

In a skillet over medium heat, caramelize onions in butter.

Drain and rinse escargots under cold running water, stir into onions and cook 2 minutes over low heat. Add parsley and keep warm.

When soup is done, froth using a hand blender. Stir in cream. Adjust seasoning, and serve with escargot garnish.

Source: Metro