Wild Mushroom Bisque
After the first northwest mountain rains in the autumn, an assortment of wild mushrooms supplied by foragers appear in the market. Choose a variety of wild mushrooms optionally mixed with cultivated ones for this rich soup. The deep rich mushroom flavors are enhanced here with Madeira, fresh nutmeg, tomato paste, onion, garlic, and mushroom broth. If possible, garnish the whipped cream with fresh nutmeg and Sabatino Tartufi (ground black truffles in carob powder) for a glorious crowning finish.
4 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
6 to 8 ounces wild mushrooms (chanterelles, lions mane, morel, lobster, or other mushrooms)
2 tablespoons butter
1 cup onions, diced
2 medium garlic cloves, mashed
⅛ teaspoon freshly grated nutmeg
¾ teaspoon paprika
1 tablespoon double concentrate tomato paste
¼ cup Madeira
4 cups mushroom broth, plus more if necessary
½ cup heavy cream
Sea salt to taste
Cream Garnish
4 tablespoons whipping cream
A pinch or two freshly grated nutmeg
⅛ teaspoon Sabatino Tartufi
Directions:
Thoroughly wash the mushrooms and trim the blemished spots. Blot dry in paper towels. Hand-tear each mushroom into very thin long strips. Over medium-high heat, add the olive oil in a sautoir (straight-sided sauté pan). Add the mushrooms, season with salt, and toss until thoroughly cooked—Reserve in a bowl.
In the same pan, melt the butter. Add the onions and garlic. Cook over medium-low heat until soft. Stir in the nutmeg, paprika, and tomato paste. Deglaze with the Madeira and cook for a few more minutes. Add the mushroom broth slowly until all incorporated and smooth. Bring to a boil and reduce to a simmer −cook for fifteen minutes. Purée in a blender and return to a saucepan. Add the remaining mushrooms (reserving a few mushrooms for a top garnish) to the soup base and simmer for fifteen minutes more, stirring often. Add the cream and season with salt to taste.
Whip the garnish cream to a soft peak. Add the nutmeg and Sabatino Tartufi. Serve the soup hot with a dollop of the whipped cream mixture, topping with a few pieces of reserved mushrooms.
Wild Mushroom Bisque
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 to 8 ounces wild mushrooms (chanterelles, lions mane, morel, lobster, or other mushrooms)
- 2 tablespoons butter
- 1 cup onions, diced
- 2 medium garlic cloves, mashed
- ⅛ teaspoon freshly grated nutmeg
- ¾ teaspoon paprika
- 1 tablespoon double concentrate tomato paste
- ¼ cup Madeira
- 4 cups mushroom broth, plus more if necessary
- ½ cup heavy cream
- Sea salt to taste
- Cream Garnish
- 4 tablespoons whipping cream
- A pinch or two freshly grated nutmeg
- ⅛ teaspoon Sabatino Tartufi
Instructions
- Thoroughly wash the mushrooms and trim the blemished spots. Blot dry in paper towels. Hand-tear each mushroom into very thin long strips. Over medium-high heat, add the olive oil in a sautoir (straight-sided sauté pan). Add the mushrooms, season with salt, and toss until thoroughly cooked—Reserve in a bowl.
- In the same pan, melt the butter. Add the onions and garlic. Cook over medium-low heat until soft. Stir in the nutmeg, paprika, and tomato paste. Deglaze with the Madeira and cook for a few more minutes. Add the mushroom broth slowly until all incorporated and smooth. Bring to a boil and reduce to a simmer −cook for fifteen minutes. Purée in a blender and return to a saucepan. Add the remaining mushrooms (reserving a few mushrooms for a top garnish) to the soup base and simmer for fifteen minutes more, stirring often. Add the cream and season with salt to taste.
- Whip the garnish cream to a soft peak. Add the nutmeg and Sabatino Tartufi. Serve the soup hot with a dollop of the whipped cream mixture, topping with a few pieces of reserved mushrooms.
Nutrition Facts
Calories
330.56Fat (grams)
29.11Sat. Fat (grams)
15.02Carbs (grams)
15.12Fiber (grams)
2.51Net carbs
12.62Sugar (grams)
7.03Protein (grams)
3.97Sodium (milligrams)
966.11Cholesterol (grams)
65.73