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Mushroom Cappuccino*

* 1 lb chopped assorted mushrooms
* 5 Tbsp onion
* 1 clove garlic
* 2 oz clarified butter
* 2 pints chicken or vegetable stock
* 2 sprigs thyme
* 1 pint cream
* few drops truffle oil
* 1 tsp chopped parsley
* salt to taste
* white pepper powder to taste

# Saute onions and garlic in butter, add assorted mushrooms.
# Add stock and thyme sprigs. Simmer. Season with salt and pepper.
# When mushrooms are cooked, remove thyme springs. Blend mixture in a blender and pour through a sieve.
# Return the puree to the pan and add cream and truffle oil.
# Adjust the seasoning and consistency. Serve hot.

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