This is a print preview of "Chanterelle, Lobster And Oyster Mushroom Bisque" recipe.

Chanterelle, Lobster And Oyster Mushroom Bisque Recipe
by Global Cookbook

Chanterelle, Lobster And Oyster Mushroom Bisque
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  Servings: 4

Ingredients

  • 2 Tbsp. light extra virgin olive oil
  • 3 c. minced leeks
  • 1 tsp chopped garlic
  • 1 c. diced, peeled celery root
  • 2/3 c. diced carrots
  • 4 ounce fresh chanterelle mushrooms cleaned and sliced
  • 4 ounce lobster mushrooms cleaned and thinly sliced
  • 4 ounce oyster mushrooms cleaned and thinly sliced
  • 2 tsp minced fresh thyme
  • 1 tsp paprika
  • 1/3 tsp grated nutmeg
  • 1/3 c. sherry
  • 1 1/2 quart vegetable stock
  • 2/3 c. cashews
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. light miso Salt and freshly grnd black pepper Minced fresh chives for garnish

Directions

  1. 4 SERVINGS DAIRY-FREE
  2. Absolutely sinful, this creamy bisque has a rich mushroom taste. We garnish it with a few drops of sherry and some minced chives.
  3. In large saucepan, heat oil over medium heat. Add in leeks, garlic, celery root and carrots and cook, stirring often, till softened, about 5 min. Add in all mushrooms and cook, stirring often, 5 min. Add in thyme, paprika and nutmeg.
  4. Add in sherry and cook, till almost evaporated. Stir in 4 c. of vegetable stock. Cover and simmer 20 min.
  5. In food processor or possibly blender, combine cashews, lemon juice, miso and remaining 2 c. of stock; process till smooth. (Texture should be similar to heavy cream, add in more stock if necessary.) Strain mix though fine-meshed sieve set over bowl. Whisk cashew cream into soup till well blended. Let simmer 5 min to thicken soup. Season with salt and pepper. Sprinkle with minced chives if you like.