Sunday, 30 October 2016

Mushroom Bisque

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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