Adobo Shiitake Mushroom Cappuccino with Garlic Cream

At his restaurant Bistro Filipino, Chef Laudico has been churning out world-class dishes that highlight classic Pinoy fare like sinigang, tapa, and even suman. This recipe is a good example of how his ingenuity translates to his dishes, presentation included. Top photographer Lilen Uy told us she’s a fan so we happily brought the two artists together.

Serves 4 Prep Time 30 minutes Cooking Time

1 hour

For the Mushroom Cappuccino

50 grams dried shiitake mushrooms
2 cups warm water
3 cups chicken stock
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
3 tablespoons chopped onion
2 tablespoons vinegar
2 tablespoons soy sauce
salt and pepper to taste
1 teaspoon truffle oil
pinch of spring onion for garnish

For the Garlic Cream
1/2 cup cream
1 tablespoon finely minced garlic
1/4 cup chicken stock

1 Rehydrate mushrooms in warm water until soft. Strain 1 cup mushroom liquid and add to chicken stock. Boil together with mushroom stems for 20 minutes. Strain.

2 Heat oil and sauté garlic and onions. Add sliced mushrooms and cook for 15 minutes. Add vinegar and soy sauce and simmer for 10 minutes. Add mushroom-chicken stock and simmer for 30 minutes.

3 Adjust seasoning with salt and pepper. Purée everything in a blender until smooth.

4 To make the Garlic Cream, heat all ingredients then remove from heat. Use emulsion blender to froth the cream or use whisk.

5 To assemble, pour 1 cup of soup in bowl and top with frothy garlic cream. Then drizzle with white truffle oil and spring onions.

Photography by Miguel Nacianceno | Produced by Angelo Comsti and Elaine P. Lim

• Ella B. Apr 14 2010 @ 05:54am Report Abuse

     

  Another way to enjoy mushroom
• Mavs Apr 13 2010 @ 01:20am Report Abuse

     

  This is such a unique creation. First time I read about this.