20 grams Dried Porcini
50 grams Button Mushrooms sliced
50 grams Swiss Brown mushrooms sliced
1 Golden Shallot sliced
20 grams Thyme leaves
20 grams Unsalted Butter
350 ml Skim Milk
1 cup Boiled water
1 tablespoon Ground Dried Porcini Mushrooms

Soak the Dried mushrooms in the hot water for 15-20 mins.

Soak the Dried Mushrooms in the boiled water for 15 to 20 minutes. Strain reserving the liquid. Sweat the Shallot in butter over a medium heat, turn up the heat and add the sliced mushrooms and thyme leaves and cook for 5 minutes, add the soaked mushrooms and cook for further 5 minutes. Reduce the reserved liquid and reduce to a quarter. Add the liquid to the mushrooms and 275 ml of the milk. Heat gently and leave to infuse for 15 minutes. Strain, keeping the mushrooms for another purpose. Adjust the seasoning of the mushroom “coffee”. Heat the remaining milk and froth with a hand blender. Pour the “coffee” into cups spoon the froth over the top and sprinkle with the ground Porcini powder. For extra kick can put a drop or two of truffle oil before the froth goes on top.