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Mushroom cream, butternut and chestnut gnocchi and coffee foam

Here's a winter starter that's both comforting and surprising.

I proposed this starter at my plant-based fine dining on 17 February 2024 and I wanted to share it with you.

Ingredients (for 4 plates)

For the mushroom cream :

  • 500g mushrooms

  • 15g margarine or vegetable oil

  • 60 cl vegetable stock

  • 1 shallot

  • 1 onion

  • 15cl vegetable cream

  • salt and pepper

For the gnocchi :

  • 400g butternut

  • 100g potato

  • 100g chestnut flour

  • 2 tbsp potato starch

  • zest of half a lemon

  • salt, pepper, nutmeg

For the pan-fried mushrooms :

  • 50g shiitake mushrooms

  • 50g oyster mushrooms

  • 50g brown mushrooms

  • 50g shimeji

  • 1 clove garlic

  • 10g parsley

For the coffee foam :

  • 20cl sugar-free soya milk (must be soya milk otherwise there will be no foam) 1 tbsp freeze-dried coffee


For the mushroom cream :

  1. Finely chop the onion and shallot, then cut the mushrooms into 4.

  2. Fry the shallot and onion with a little salt in the melted margarine.

  3. Add the mushrooms and a little salt to drain off the water. Leave to cook for 5 mins.

  4. Add the vegetable stock and cook for a further 10 mins.

  5. Blend and add the cream to obtain a velvety consistency.

  6. Season and keep warm.

For the gnocchi :

  1. Peel and cut the butternut and potatoes into large cubes.

  2. Place on a baking tray lined with greaseproof paper and brush with a little oil, salt and pepper.

  3. Place in the oven at 180°C for 20 minutes.

  4. Remove from the oven and mash to a fine purée using a potato masher.

  5. Add the flour, potato starch and lemon zest.

  6. Mix until you have a smooth, non-sticky dough. Add a little flour if necessary.

  7. Take a little of the dough in your hands and roll out into a thin ball on a floured work surface. Cut into 2-3 cm lengths.

  8. Bring a pan of water to the boil with coarse salt.

  9. Dip the gnocchi in the water and remove when they have risen to the surface.

  10. Drain and fry in a pan with a little oil to crisp up the gnocchi. Keep warm.

For the pan-fried mushrooms:

  1. Chop all the mushrooms, peel the garlic and chop the parsley.

  2. Brown the mushrooms with a little salt in a hot pan.

  3. Grate the garlic over them and add the chopped parsley at the end of cooking.

For the coffee foam :

  1. Mix the milk and freeze-dried coffee in a saucepan and bring to the boil.

  2. Using an immersion blender, create a froth on the surface of the pan.


  1. Pour the velouté into a soup plate.

  2. Arrange a few crispy gnocchi in the centre and a few fried mushrooms around them.

  3. Finish with three dots of coffee foam.


Don't hesitate to share your comments with me and tag me on social networks (@oxaliscuisinevg) if you try out the recipe at home.


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