Shiitake Mushroom Cappucino

Preheat grill to medium high heat.

In a medium bowl mix olive oil & sesame oil. Remove stems from shiitakes & reserve. Toss mushroom caps in oil. Place on grill for 4 minutes on each side.

In a medium saucepot over medium heat melt butter. Saute onions & reserved mushroom stems with garlic, thyme bay leaf & ginger. Add mushroom stock & bring to a boil. Add grilled shiitakes & reduce to a simmer for 10 minutes. Pour in cream & simmer for another 5 – 10 minutes. Remove bay leaf & thyme. Puree in a food processor or a blender & pass through a fine mesh strainer.

Heat olive oil in a small saucepan over medium – low heat. Gently sauté garlic until golden brown. Add honey and cook until garlic is caramelized, being careful not to burn it. Add stock and reduce until garlic is glazed and soft. Add ½ cup of the cream and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat. Puree in blender or a food processor and strain through fine mesh sieve.

In a small pot, bring remaining cream to boil. Add garlic puree and season with a little salt. Stir in butter. Keep warm.

Reheat soup & adjust seasoning. You may have to add more stock if too thick.. In an espresso cup ladle soup ¾ way up. Foam up garlic froth & spoon over soup. Sprinkle a little porcini powder over. Serve immediately.