Boletus Cappuccino

Autumn season - mushroom season

Boletus Cappuccino

Professional chef Johann Mikschy tells us his recipe for an irresistible combination of boletus and fresh vegetables.

  • 150 gheavy cream
  • 80 gbutter
  • 1 gsalt
  • 1 gpepper
  • 200 gfresh porcini mushrooms
  • 500 mlbeef broth
  • 20 gcarrot(s)
  • 20 gcelery stick
  • 1 ×leek


Clean the mushrooms and simmer 200 g in a little butter at a gentle heat. Add the beef soup and bring to the boil, briefly let it steep, cool and refrigerate overnight.

Remove the fat and boletes the next day. Of which 100 g of boletes from reduce with heavy cream and about 100 ml of beef broth, season and mix.

Pour the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.

Accompaniment and decoration

Simmer the blanched and diced vegetables with the remaining boletes in butter.

Serving suggestion

Serve in whisky glasses. Half-fill the glass with soup and put the hot mushroom foam on top.

iSi tip

Dried boletus mushrooms can also be used.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Johann Mikschy, Restaurant Viculinaris (D)
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