This Vegan Mushroom Cappuccino is All That Your Heart Needs
This wholesome, comforting and vegan mushroom dish is a popular at the URLife Café. Enjoy the savoury notes of garlic and thyme along with the heart-protective, immunity-boosting benefits of mushrooms.
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.
- 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
Clean, wash and cut button mushrooms into thick slices. Soak shiitake mushrooms in lukewarm water for five minutes and cut into slices.
Heat olive oil in a heavy-bottomed pan. Add celery, leeks and garlic, and sauté for two to three minutes or until the vegetables soften. Add button mushrooms and shiitake mushrooms, and sauté for a minute.
Take the mushrooms off the heat and set aside to cool. Then, purée in a blender with some vegetable stock.
Place a saucepan over a medium flame and add the mushroom puree. 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.
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.
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.