One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my repertoire.

Cappuccino from the Woods

Gluten-free, Dairy-Free, Paleo & AIP

One of the things I love about living in the countryside is being able to live “closer to nature”.  People here hunt… and grow gardens… and forage for mushrooms and wild asparagus.  The trees in the forest offer chestnuts and hazelnuts and figs and other fruits… and we are connected to nature in ways that were simply impossible when we lived in a city.

I didn’t make this with foraged mushrooms, but it’s definitely one of my goals to do so at some point.  In the mean time, button mushrooms work perfectly well.  😉

Ingredients

  • 500g button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 50ml dry white wine
  • 150-200 ml chicken bouillon
  • salt, to taste
  • coconut milk to desired consistency (optional)
  • 2 Tbsp parsley, chopped (for garnish)
    1. Heat oil and chopped onions in a shallow frying pan until soft and translucent.  Add minced onion and fry until fragrant.
    2. Add chopped mushrooms and let simmer, stirring periodically, until the mushrooms begin to brown.  (5-10 minutes)
    3. Sprinkle with white wine to deglaze the pan.  (The alcohol will evaporate, and the acidity of the wine will release all of the small, flavourful particles that had stuck to the bottom and sides of the pan.). Simmer 1 minute.
    4. Add bouillon and simmer to reduce.
    5. Remove pan from heat and pour contents into a blender or food processor.  Salt to taste and begin to blend, adding coconut milk just until you achieve a dense but smooth texture.  ** If coconut milk causes problems for you, leave it out and use more bouillon. **
    6. Pour into dishes and chill several hours.
    7. Garnish with chopped parsley (or other) right before serving.

    On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past.  Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.