Recipe courtesy of Jeffrey Weiss

Mt. Mansfield Foraged Morel Mushroom Cappuccino

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 6 (6-ounce) servings
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1 tablespoon unsalted butter

2 cloves garlic, minced

3 whole shallots, minced

3 ounces dried morels, rehydrated to 7 ounces, sliced, save 2 dried morels, grind in coffee grinder for morel dust, to garnish

3 ounces dry sack sherry

2 quarts mushroom stock (rehydrated liquid), see Cook's Notes

2 1/2 cups heavy whipping cream

4 sprigs picked thyme, minced

3 teaspoons buerre manie, equal amounts butter and flour, rolled into 3 balls

Salt and freshly ground black pepper


  1. For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper.
  2. Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust.

Cook’s Note

The mushroom stock is rehydrated morels. Soak dried morels in 2 quarts hot water for 15 minutes. Remove the mushrooms. This makes 7 ounces of rehydrated mushrooms and 2 quarts mushroom stock. (Chicken or vegetable stock can be substituted, however, much of the flavor for the soup is coming from the dried mushrooms which have been rehydrated.)