We had our Annual Gala at the Carriage House Inn here in Calgary on Friday. The first course was Wild Mushroom Bisque with Truffle Oil. It was utterly astounding! So I wondered can I make something similar?
This morning I tried & I am very happy with the result, so here it is:
Mushroom Bisque
The night before you want to make soup place the following in a large bowl
10 dried Shitaki Mushrooms
boiling water to fully cover well
2 tsp tamari (gluten-free soy sauce)
Leave to re-hydrate.
You can do this 2 hours before making soup but flavours are less robust.
1 clove garlic
1 small- medium shallot
1 tblsp vegan margarine
6 crimini mushrooms
3 fresh shitaki mushrooms
3 morel or other variety of mushrooms - not white button
pinch Herbs de Provence
pinch salt - I used Hymalyan
small grind of mixed peppercorns
1 tsp coconut cream powder
water
Tamari to taste
2-3 tblsp non sweetened, non flavoured almond coffee creamer
Chop garlic & shallot very finely. Put margarine in medium-large saucepan on low heat add chopped garlic & shallot to soften. Chop fresh mushrooms very finely, add to pan & stir to mix. Add Herbs de Provence, salt & pepper. Turn heat to medium. Stir & cook to soften; add a little water if mix is too dry or sticking to pan.
Put re-hydrated shitaki mushrooms & all liquid in blender & pulse/whizz. The mix should have very small/finely chopped pieces of mushrooms suspended in thickened fluid.
Pour this into pan with fresh mushroom mix.
Add coconut cream powder & stir. Taste. Add a few dashes of tamari & taste. The mix should have an earthy mushroom flavour & be quite mild. Add a little water if needed. This is a thick soup but should not be too dense. Cover & cook for 15 minutes.
Taste & adjust seasoning & add more water if needed. Simmer for another minute or two to blend flavours.
Add almond coffee creamer, this adds a smoothness to soup & balances flavours.
Of course if you have Truffle Oil add a few drops before serving, but it tastes delicious without it.
Serve with crusty bread.
Enjoy!
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