Mushroom Bisque

 In Recipes, Soups & Chowders
Mushroom Bisque
Serves 4
The number one casserole appearing on a fifties table was the tuna casserole – basically canned tuna, cream of mushroom soup, canned peas, typically some type of noodle and cheese, all crowned with crushed potato chips. I’m deconstructing the tuna casserole of yore. I’m revamping that can of cream of mushroom soup by creating a mushroom bisque.
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  1. 4 ounces "exotic mushroom blend," chopped (shiitake, portabella, oyster, crimini, etc.)
  2. Extra mushrooms for topping
  3. 1 TB chopped red onion
  4. 2 tsp fresh thyme
  5. 2 TB unsalted butter
  6. 1 TB extra virgin olive oil
  7. 2 TB flour
  8. 2 cups mushroom stock (recipe follows)
  9. 1/2 cup heavy cream
  10. Lemon zest
  11. Pepper and kosher salt, to taste
  12. Black truffle oil (optional)
  1. Heat pan. Add butter and olive oil and let the shiitake hit the pan. Sauté mushrooms over medium high for 2-3 minutes. (Tip for cooking mushrooms: Do NOT add salt. Salt draws moisture out of the mushrooms, causing them to steam, not brown. Never salt mushrooms until they're already cooked.)
  2. Add onion and thyme. Cook a minute over medium low.
  3. Add remaining butter and flour to the pan. Cook flour two minutes, stirring.
  4. Slowly add mushroom broth, stirring until thickened. Add cream.
  5. Simmer uncovered for 30 minutes, but do not to let it bubble.
  6. Taste test. Add kosher salt and freshly cracked pepper, to taste.
  7. Ladle into bowls and add reserved mushrooms, thyme, zest, and mere drops of truffle oil.
  1. Mushroom Stock for Bisque
  2. Makes 1 quart
  3. 1 TB unsalted butter
  4. 1 TB extra virgin olive oil
  5. 1 lb. mushrooms, chopped
  6. 1 stalk celery, chopped
  7. 1 carrot, chopped
  8. 1 onion, chopped
  9. 2 garlic cloves, minced
  10. 3 fresh bay leaves (One if dried)
  11. Fresh thyme sprigs
  12. 2 quarts water
  13. 1 TB peppercorns
  14. Kosher salt, to taste (Start with a teaspoon)
  15. 1. Don’t bother to peel vegetables – more flavor that way.
  16. 2. Heat the oil and butter. Add mushrooms and sauté 5 minutes.
  17. 3. Add rest of ingredients and two quarts cold water. Bring to boil. Reduce to simmer and cook until reduced by half.
  18. 4. Pour through a cheesecloth-lined sieve, squeezing out all the flavors and liquid into a container. Discard spent vegetables.
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