Recipe for Oyster Mushroom Cappuccino with Hazelnuts

Sauté the sliced mushrooms and shallots dry. Add hazelnut oil and mix for two seconds. Add the broth, salt, and pepper.

Simmer for 20 minutes. Finely blend the hazelnuts.

Blend the soup finely using a blender or immersion blender. Add 2/3 of the hazelnut powder while blending. Whip the cream with a little salt until stiff peaks form.

To finish, serve the soup hot in cups, topped with whipped cream and decorated with hazelnut powder.