I know many of you are suffering the winter blahs,
especially those of you buried under snow in the Northeast. So I thought I’d
give you a break from all of the whiteness with a few photos from my trip on
the Carnival Magic to Mexico ’s
Yucatan Peninsula .
To start, I wanted to share this Mushroom Cappuccino recipe
to warm up those chilly winter nights. How good is this recipe? I normally don’t
care for mushrooms, but I loved this dish. I tasted it at a cooking demonstration at the Magic's Prime Steakhouse. My eyes closed at the deliciousness, and I could hear "Mmmm" from most of the attendees, myself included.
The cappuccino aspect comes from the creamy layer that forms on top of the soup, much like its namesake espresso drink. On the ship, it was served with a garlic toast and a topping of unsweetened whipped cream.
The cappuccino aspect comes from the creamy layer that forms on top of the soup, much like its namesake espresso drink. On the ship, it was served with a garlic toast and a topping of unsweetened whipped cream.
Mushroom Cappuccino
Adapted from a recipe courtesy of the Carnival Magic Prime
Steakhouse restaurant
Serves 4
2 ounces clarified butter (see note below)
5 tablespoons finely diced onion
1 clove garlic, chopped
1 pound chopped assorted mushrooms
2 pints chicken or vegetable stock
2 sprigs fresh thyme
1 pint cream
Salt, to taste
White pepper, to taste
A few drops of truffle oil, optional
1 teaspoon chopped parsley
In a large sauce pan, saute the onions in the butter until
they start to become translucent. Add the garlic, and then add the mushrooms.
Pour in the stock and add the thyme sprigs. Season with salt and pepper. Bring
the mixture to a simmer and cook until the mushrooms are tender.
After the mushrooms are cooked, pour the mixture into a
blender and puree until smooth. Then pour through a chinois or fine-mesh
strainer to remove any large bits. Return the mixture to the pan and add the
cream and, if using, a few drops of truffle oil. Adjust the seasonings and
consistency, adding more stock if the mixture is too thick. Ladle the soup into
serving dishes and top with a sprinkle of chopped parsley.
Note: To clarify butter, melt butter and use only
the clear yellow liquid, leaving behind the milky residue.
Disclaimer: While the crew and employees of Carnival Cruise
Lines and the Magic were very hospitable and accommodating during my time
on board, I paid for the trip myself. I’m not being paid by Carnival to make this
or any upcoming posts with recipes from the cruise. All of the opinions and
experiences are my own.