Mushroom Cappuccino

This recipe was inspired by chef’s tasting at the Clifton Inn in Charlottesville, VA.  The chef made a maitake mushroom broth and topped it with chicken livers creating a pseudo cappuccino.  I’ve taken Heston Blumenthal’s recipe for Mushroom Stock, beefed it up with a bit of Madiera, and then topped it with a warm and foamy version of Julia Child’s chicken liver mousse.  Served in espresso cups, this tasting component is rich, slightly alcoholic and a nice surprise element.  Unfortunately I do not have a good picture of this one yet.

Ingredients – Serves 6

Mushroom Cappuccino

  • 250g mushroom stock
  • 70g Madiera (divided)
  • 15g minced shallot
  • Salt – to taste

Chicken Liver Mousse

  • 1c chicken livers
  • 1 tbsp. minced shallots
  • 1 tbsp. butter
  • 3 tbsp. cognac
  • 2 tbsp. heavy whipping cream
  • 1/4 tsp. salt
  • 1/16 tsp. allspice
  • 1/16 tsp. pepper
  • 1/4c melted butter

Preparation

Mushroom Cappuccino

  • Combine the shallot and 45g of the Madiera in a small saucepan and simmer until reduced to a thick syrup.  Strain the liquid and discard the shallot.  
  • Combine the mushroom stock, reduced syrup and remaining Madiera and warm over low heat.
  • Season the mushroom mixture with salt and additional Madiera to taste.  Keep warm until serving.

Chicken Liver Mousse

  • Trim the livers of any membranes and cut into 1/2″ pieces.
  • Melt the 1 tbsp of butter over medium heat in a saute pan.  Once the foam has subsided add the livers and shallots and saute for 3 minutes.  Scrape everything into a blender.
  • Pour the cognac into the pan and boil until it has reduced to 1 tbsp.  Pour into the blender.
  • Add the cream, salt, allspice and pepper to the blender and blend on high until a smooth puree has formed.
  • While the blender is running, slowly add in the melted butter and blend until fully emulsified.
  • Transfer the mixture to a container with deep sides.  Using a hand blender, create a foam from the mousse by running it at top speed near the surface.  This will create lots of air bubbles.

Assembly

  • Pour the mushroom mixture into espresso cups
  • Gently scoop some of the chicken liver foam from the container and place it on top of the mushroom mixture to resemble foam.

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