Guy Reuge’s Wild Mushroom Cappuccino Recipe

wild mushroom cappuccino

The award-winning chef shares his recipe for wild mushroom cappuccino. image: emily roemer

French-born and trained Guy Reuge began his culinary career in Strasbourg, France; Fribourg, Switzerland; and Paris, where he cooked for the French president and other dignitaries. In 1973, he moved to New York and worked in top kitchens before becoming executive chef at Tavern on the Green. 10 years later he and his wife, former Gourmet editor Maria Harrison, launched Mirabelle in a charming Long Island farmhouse in St. James. During that acclaimed 25-year stint, he earned two prestigious culinary titles: Maître Cuisinier de France (Society of Master Chefs) and the Toque d’Argent (Silver Toque). In 2009, he accepted Lessing’s offer to bring the Mirabelle name and reputation to Stony Brook’s classic Three Village Inn where this Wild Mushroom Cappuccino recipe is among his originals. The award-winning chef prepares it using local provisions, including mushrooms scouted by Long Island foragers.

2 cups sliced shallots
2 cloves crushed garlic
2 sprigs fresh thyme
4 ounces butter
4 pounds clean wild mushrooms
1 cup port wine
3 quarts vegetable stock
3 cups crème fraîche salt and pepper

Parmesan Foam:
2 tbsp butter
2 tbsp minced shallots
2/3 cup white wine
1 cup vegetable stock
5 ounces cubed parmesan cheese
1/2 cup grated parmesan cheese
4 cups heavy cream
3 tbsp lemon juice
2 tbsp lecithin
1/2 cup porcini powder salt


Heat up a medium size pot, add butter, let it melt and add shallots, garlic and thyme. Combine, cover and cook gently over medium-low heat for about 8 minutes. Bring the pot to a higher heat, deglaze with the port and add the mushrooms. Season, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the cream, and cook another 15 minutes. Remove the thyme sprigs and blend the soup in a fast speed blender. Season to taste and keep the soup hot.

Melt the butter in a saucepan. Add shallots and sweat until translucent, about 3 minutes. Add the wine and reduce by 3/4. Add the vegetable stock and cubed parmesan and reduce by half. Add the cream and bring to a slow simmer. Strain and add the grated parmesan and lecithin. Purée the mixture with a immersion blender and season with lemon juice and salt. Keep lukewarm until ready to foam.

To Serve:
Fill demitasse cups with the wild mushroom cream and top with the foam to resemble a cappuccino. Sprinkle porcini powder on top, add a miniature chive flower and serve with a thin crouton of toasted bread on the side. Serves about 20.

irvina lew

Irvina Lew is an author and freelance contributor to guidebooks, magazines and websites who shares intriguing stories about the world’s best destinations including hotels, restaurants, spas, cruises and safaris.