Mushroom and Sainte-Maure 'Chantilly' cappuccino

Ingredients

Preparation

Clean the wild mushrooms and cut into pieces. Sauté the wild mushrooms in a pan with olive oil over a high heat for a couple of minutes. Season with salt, remove and set aside. In the same pan, fry the onion with the butter over a low heat until translucent.

Add the chopped garlic and cook for a minute more while stirring. Add the wild mushrooms and stock.

Simmer for 5 minutes.  Season and blend until you get a very thin consistency. If necessary, correct the consistency by adding a little stock. For the "Chantilly" lightly beat the cream in a bowl, add the chopped cheese and a pinch of salt, and continue beating vigorously until stiff.

To prevent the cream from curdling, it should be thoroughly chilled at the time of beating. Serve the mushroom mixture in a cappuccino glass with the whipped cream on top and finish by sprinkling mushroom powder on the cream.