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Mushroom Cappuccino with Escargot and Caramelized Onion https://www.metro.ca/userfiles/image/recipes/creme-champignons-cappuccino-escargots-oignons-6103.jpg PT20M PT40M PT1H00M
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.
6
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 8 cups (2 L) chicken broth 3/4 cup (190 mL) whipping cream 35 % m.f. 2 onions, minced 2 Tbsp. (30 mL) butter 115 g can escargots 1 small bunch flat-leaf parsley, chopped
Mushroom Cappuccino with Escargot and Caramelized Onion

Mushroom Cappuccino with Escargot and Caramelized Onion

Rate this recipe
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  • Gluten-free
6
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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