Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

Eat your hearts out! Or let the cream do it. Or maybe the butter! Or maybe the brown sugar! Whatever you do, enjoy this. It’s not hard to do! Cheers! Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth –from Executive Chef Andrew Sutton of Napa Rose at Grand Californian Hotel , Anaheim, CA Serves: 6 FOR PORTOBELLO CAPPUCCINO BISQUE: 1 tablespoon butter 1/2 cup sliced shallots 1 cup sliced portobello mushrooms, gills removed 2 cups sliced white mushrooms 1/2 cup medium dry sherry (Amontillado) 1 quart heavy cream 1 cup veal demi-glace (can be purchased at most high-end grocery stores) 1 bunch thyme stems 2 bay leaves 1 teaspoon lemon juice Kosher salt and cracked black pepper TO PREPARE PORTOBELLO CAPPUCCINO BISQUE (CAN BE PREPARED THE DAY BEFORE): 1: Sauté shallots in melted butter until translucent. 2: Add portobello mushrooms and white mushrooms and continue to sauté until they “throw their water” (the liquid inside the mushroom), approximately 7-10 minutes. 3: Add sherry and reduce by half. 4: Add demi-glace, heavy cream and all herbs. Simmer for 25 minutes, strain, chill and reserve. FOR BRANDIED THYME FROTH: 1 cup cold heavy whipping cream 2 tablespoons freshly chopped thyme 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 2 tablespoons brandy or cognac TO PREPARE BRANDIED THYME FROTH: 1: Place all ingredients in a mixing bowl and whip up …

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