The star of this dish, mushrooms, make for a great addition to many dishes like soups, salad and stir-fries, yet they remain underrated. This recipe makes use of two varieties of mushrooms: the commonly available white button and the savoury shiitake. Mushrooms are the only plant source of Vitamin D, a nutrient you need for maintaining good bone density. They contain antioxidants like polyphenols, which have cancer-fighting properties. White button mushrooms contain beta-glucan, a soluble fibre that can help with lowering blood cholesterol levels, and the polysaccharides such as chitin, hemicellulose and α- and β-glucans present in them also act as probiotics, helping to improve gut health.

Known for their rich, smoky taste, shiitake mushrooms also have a number of health benefits. They contain eritadenine, a substance that regulates blood cholesterol levels, and sterols, which prevent cholesterol absorption in your gut. In a controlled trial published in 2015 in The Journal of the American College of Nutrition, it was found that shiitake mushrooms have immunity strengthening properties.

Serve this creamy, comforting mushroom cappuccino warm and with a piece of buckwheat or multi-seed bread on the side.

Vegan Mushroom Cappuccino - Full Recipe

• 6
  serves
• 156
  K calories
• 5
  minutes
• 3/10
  simplicity

Easy Steps

01

Clean, wash and cut button mushrooms into thick slices.

02

Soak shiitake mushrooms in lukewarm water for five minutes and cut into slices.

03

Heat olive oil in a heavy-bottomed pan.

04

Add celery, leeks and garlic, and sauté for two to three minutes or until the vegetables soften.

Ingredients List

• Button Mushroom - 160g
• Shiitake Mushroom - 6g
• Leeks - 10 g
• Celery - 10 g
• Garlic - 4 g
• Thyme - 1 tsp
• Olive Oil - 5ml
• Vegetable Stock - 200 ml
• Coconut Milk - 100 ml
• White Pepper - 1 tsp
• Salt - ½ tsp
• Truffle Oil (Optional) - A few drops

05

Add button mushrooms and shiitake mushrooms, and sauté for a minute.

06

Take the mushrooms off the heat and set aside to cool. Then, purée in a blender with some vegetable stock.

07

Place a saucepan over a medium flame and add the mushroom puree.

08

Add coconut milk, bring it to a boil and adjust the seasoning with salt and white pepper. Add some thyme for taste. Remove from the heat.

09

Pour hot soup in a mug or a soup bowl. Add a sprig of thyme. Serve hot with a slice of buckwheat or multiseed bread.

 

Nutritive Value

• Carbohydrates: 24.5g
• Protein: 5.5g
• Fat: 9.8g
• Fibre: 3g

Optional:

Make a thick froth of coconut milk. Top up the soup with the coconut milk froth, drizzle some truffle oil and sprinkle some shiitake mushroom dust.