Oyster Mushroom Cappuccino with White Truffle Oil | James Beard Foundation

Ingredients

• 2 tablespoons olive oil
• 1 large Spanish onion, sliced
• 1 pound oyster mushrooms, stems removed and sliced
• 4 cups chicken stock
• 8 sprigs thyme
• 2 cloves garlic, peeled
• 1/2 cup half-and-half
• 1/2 tablespoon butter
• Salt and freshly ground pepper to taste
• 1/2 cup milk (optional)
• White truffle oil for garnish
• Minced chives for garnish