Wow, happened to find the original recipe Peter was asking for, it is in this thread: http://stratsplace.zeroforum.com/zerothread?id=14269
"Cappuccino of Almond Milk with Avocado and Cepe Mushrooms
A Recipe by Chef Eran Shroitman
200 gr. cepe mushrooms
olive oil as required
For the almond milk:
200 gr. peeled almonds
550 gr. mineral water
1 clove crushed garlic
For the avocado mash:
1 ripe avocado
1 Tbsp. lemon juice
salt and freshly ground pepper
Slice the mushrooms thinly (if using dried mushrooms, soak first in cold water for 4 – 6 hours). In a skillet heat olive oil until hot and in this saute the mushrooms until tender. Remove the mushrooms with a slotted spoon and place on absorbent toweling to drain.
To prepare the almond milk, grind all of the ingredients in a blender at high speed. Place the mash in a clean kitchen towel, pressing out all of the liquids. Discard the solid portion and reserve the liquids, seasoning them to taste with salt. Warm the liquids to 70 degrees Celsius and then whisk together in a blender until foamy.
Mash the avocado flesh with the tines of a fork, and then press the flesh through a fine strainer. Mix together with the lemon juice and salt and pepper to taste.
To serve, distribute the avocado mash in the bottom of 6 martini glasses and spoon over this just the foamy part of the almond milk. On this gently float the sauteed mushrooms. (Serves 6)."