Essential Mushroom Bisque
This is the chosen one! Look no further for a show-stopping mushroom bisque. This recipe amplifies the natural flavor of a variety of fresh mushrooms without becoming too heavy. Not to mention it is gluten-free, vegetarian/vegan, and customizable! Try as a rich appetizer or a luscious main course.
Makes: 2-½ Quarts (serves 6-8)
Ingredients
Garnishes (optional)
2 tablespoons extra virgin olive oil
8 ounces RI Mushroom Co. Blue Oyster, Golden Oyster, Maitake, Beech or Pioppino mushrooms, sliced or broken into pieces
Fresh crostini or croutons
Heavy cream, to drizzle
Fresh parsley or chives, chopped
Black Truffle, shaved
Bisque:
6 tablespoons butter, unsalted
1 large onion, minced (~2 cups)
3 each cloves garlic, minced (~1 tablespoon)
2 pounds mixed RI Mushroom Co. White, Baby Bella, Lion’s Mane or Shiitake mushrooms, sliced
Porcini powder (optional)
2 teaspoons fresh thyme, chopped
¾ teaspoon ground nutmeg
½ cup Dry Sherry, Madeira, or Marsala wine
6 cups low-sodium mushroom or vegetable broth
1 cup heavy cream
2 tablespoons sherry vinegar or red wine vinegar
2-½ teaspoons kosher salt, or to taste
½ teaspoon black pepper, freshly ground, or to taste
Directions
Melt butter in a large soup pot over medium heat. Add minced onion and cook until translucent and fragrant, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Increase heat to medium-high and add sliced RI Mushroom Co. mushrooms. Cook, stirring often, until mushrooms have released their liquid and most of it evaporated, about 10 minutes.
Stir in porcini powder (optional), thyme, nutmeg, and Madeira wine, and simmer until the wine has absorbed into the mushrooms. Add the mushroom broth, cover pot, and bring to a simmer. Reduce heat to low and continue to simmer until mushrooms are very tender, about 30 minutes.
Using a stick blender, or in batches in a traditional blender, blend bisque together until creamy and velvety. Return soup to the pot and stir in cream, vinegar, salt, and pepper. Bring to a simmer and remove from heat.
To prepare the crispy mushroom garnish, heat extra virgin olive oil in a large nonstick sauté pan or cast-iron pan over medium-high heat. Once the oil is lightly smoking, add pieces of mushrooms and cook, stirring as needed, until beautiful, crispy, and browned on all sides, about 4-7 minutes. Season with salt and pepper and remove from heat.
Ladle soup into serving bowls. Top with a crispy mushroom garnish, crostini/ croutons, a few swirls of heavy cream, a sprinkle of chopped parsley, and some shaved black truffle. Enjoy immediately!
Chef’s Notes:
The recipe can be made vegan by using extra virgin olive oil instead of the butter and cashew cream or coconut cream instead of the heavy cream.
Feel free to get as creative or simple with garnishes as you please! The garnishes listed are optional but help give the bisque an added contrast in flavor and texture.
The recipe is easily doubled or cut in half if more or less bisque is desired.
The soup can be chilled and stored for 4 days. Freeze as needed.
For more soup recipes from RI Mushroom Co. check out Thai Red Curry Coconut King Trumpet Soup, Chipotle Chili con Hongos (Smokey Mushroom Chili), Wild Rice & Portabella Mushroom Soup and Hot & Sour Shiitake Mushroom Soup.