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April Fool's: Recipes that Aren't What They Seem

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Gourmandize
Mushroom Soup Cappuccino 3/11

© Groupe SEB

Mushroom Soup Cappuccino

Ever served cappuccino as an appetizer? Puzzle your guests by starting out with this delicious recipe for cream of mushroom soup, which is cheekily disguised as the famous Italian coffee beverage.

Ingredients (for 2 servings)

  • 0.4 oz dried porcini mushrooms
  • 4.5 oz white button mushrooms
  • 2 tbsp shallots
  • 1 1/2 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/2 cup vegetable broth
  • Salt and pepper to taste


Instructions:

  1. Rehydrate the porcini mushrooms in a large bowl of cold water. Wash, trim and thinly slice the button mushrooms.
  2. Peel and finely chop the shallot.
  3. Heat the olive oil in a saucepan over medium heat and sauté the shallots for 2 minutes. Add the button mushrooms and drained porcini mushrooms and sauté for 10 minutes, stirring regularly.
  4. Pour in half the heavy cream with the broth and simmer over medium heat for 25 minutes. Season with salt and pepper to taste.
  5. Finely puree the soup using an immersion blender and divide among cappuccino cups (or mugs).
  6. Whip the remaining heavy cream until stiff or at least firm and creamy, and arrange on top of each soup.
  7. Tip: Instead of the traditional cocoa powder for cappuccino, you can use paprika to garnish.
  8. Enjoy!

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!