Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
By Lesley Waters
From Ready Steady Cook
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Mushroom cappuccino
Ingredients
100g/3½oz mixed mushrooms
1 tbsp olive oil
1 garlic clove chopped
25g/1oz butter
75ml double cream
100ml/2½fl oz vegetable stock
pinch of nutmeg
Method
1. In a saucepan heat the butter and oil together. Cook the mushrooms and garlic for three minutes.
2. Add the stock and cook for five minutes.
3. Finish by adding the cream and nutmeg and season.
4. Using the hand blender blend until frothy.
5. Serve in a cappucino cup.
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