Today's recipe from chef Iván Méndez is a challenge for food lovers: a savoury twist on the classic cappuccino.
Ingredients
- 335 g fresh Shiitake or 30 g dried Shiitake
- 30 g dried porcini (Boletus Chef)
- Rind of San Simón da Costa cheese
- 1 litre single cream
- Fresh rosemary
- 1 onion
- 2 garlic cloves
- 100 ml olive oil
- 1 litre vegetable stock
- Salt and pepper
Method
Shiitake cream
If using dried Shiitake, rehydrate it 24 hours in advance. In a saucepan, soften the chopped onion and garlic in the olive oil. When the onion is half cooked, add the mushrooms and cook for five minutes, then pour in the stock. Simmer for 10–15 minutes, blend and strain. Season with salt and pepper and keep warm.
Cheese and rosemary foam
Vacuum-seal the cream, rosemary and cheese rind in a bag and cook in a water bath (sous-vide) or steam oven at 68 °C for four hours. Transfer to a cream siphon with two chargers.
To serve
Pour the Shiitake cream into a glass or cup, top with the cheese foam, sprinkle with a little powdered porcini and serve with a spoon. Enjoy!