I sent a call out for mushrooms recipes about a month ago. I wanted to hear what was going on in your kitchens, the ways you eat and create.
I had many nice responses but the Lobster Mushroom Bisque really stood out. Lobster mushrooms do have a shellfish aroma and nutty taste that reminiscent of shrimp shells, so it makes perfect sense to make a bisque out of them. I cooked it up a few days ago and ate it with a cheesy grilled fig and proscuitto sandwich, a perfect quick dinner.
creamy orange lobsterness
Naomi Bishop, The GastroGnome, sent in the recipe-
"This is unbelievably tasty...and uses one large lobster mushroom to make a soup that feeds at least 4 people. Simply make a roux using about half a cup of flour, about 6 tablespoons of butter (I didn't measure, so this is my best guess!) You can keep it light, just make sure the flour is all well coated, then add about 2 cups homemade stock (I used turkey, since I'm still working through last thanksgivings bounty) and bring to a boil. Add the mushroom, all cut up, then let it boil for about ten minutes, blend it (I used an immersion blender, so it all stayed in the pot, didn't have to transfer. After blending, I added a small handful of fresh thyme, salt and pepper to taste and a splash of sherry vinegar to lighten it up. This is still a thick and hearty soup, and makes an amazing meal. Sometimes I sautee chanterelles with rosemary and sprinkle on top."
This recipe stood out for its simplicity verses its sophistication. Basically I mean this recipe is fast and easy, but fancy enough for a dinner party, if needed. Her recipe was technically loose so I took it upon myself to measure and play with the ingredients, and come up with a ratio for all of you cooks that like to follow recipes to the T. The only big change I made was to add onion and milk to the liquid ingredients to give it a bit of creaminess.
Thank you Naomi, for your contribution!!
Lobster Mushroom Bisque, Nettletown version
An immersion blender is a must for making this a fast project. I was thinking a nice variation would be a touch of saffron, fennel seeds, celery and lemon to play with the "seafood" theme, instead of the thyme and sherry vinegar. If you try it let me know. I reserved a little bit of diced lobster mushrooms to garnish my soup, though sauteed chanterelles, like Naomi suggests, would be great too.
1 pound lobster mushrooms, cleaned and sliced
6 Tbsp butter
1/2 sweet onion, diced, about 1 cup
4 cups mild stock- like veggie or poultry
6 Tbsp flour
2 cups whole milk
2 tsp thyme, chopped
1 tsp sherry vinegar
1 1/2 tsp salt
black pepper or cayenne to taste
Dice a large handful of lobster mushrooms for soup garnish. Over medium high heat heat in a large straight-sided pan, saute diced mushrooms in a 1/2 Tbsp butter until tender and lightly browned. Add a splash of sherry vinegar and a sprinkle of thyme leaves, remove from pan and set aside. Place pan back on heat and saute onion and the remaining lobster mushrooms in 1 1/2 Tbsp butter for about 5-8 minutes, until vegetables begin to sweat. Add stock and bring to a simmer. Meanwhile in a large pot make the roux - heat 4 Tbsp butter over medium heat and stir in flour until incorporated, cook for a few minutes. Slowly add milk in batches, whisking constantly until smooth. Add warmed stock and mushrooms and bring to a boil. Simmer for 10 minutes until soup thickens and flavors combine. Add thyme, sherry vinegar, salt and pepper or cayenne and blend until smooth. Adjust seasoning and serve garnished with sauteed mushrooms.
Many others sent in recipes (alot of soup!, its that time of year I guess) that all sounded great too, so here are links to a few more bloggers mushroom inspirations-
From the Desk(top)Russell H. Everett - The Sexiest Soup Ever with chicken-of-woods
From Phoo-d - Mushroom "Cappuccino" with Truffle Foam
Cook Local - Wild Mushroom and Fig Risotto