Mushroom Cappuccino

• 2 cups vegetable stock mushroom
• 1 pinch porcini powder
• 2 tablespoons port wine white
• 2 sprigs fresh thyme
• 4 shiitake mushroom caps
• 2 tablespoons olive oil
• 1 clove garlic minced
• 1 teaspoon soy sauce
• 2 teaspoons butter
• ground white pepper Freshly
• truffle oil optional
• parmesan cheese shavings for garnish,, optional
• 1 sprig thyme for garnish,, optional

1. Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes.
2. Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.
3. Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls.
4. Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.

vegetable stock mushroom, porcini powder, port wine white, thyme, shiitake mushroom, olive oil, garlic, soy sauce, butter, ground white pepper, truffle oil, parmesan cheese, thyme

Taken from www.yummly.com/recipe/Mushroom-Cappuccino-1664221 (may not work)