Sunday, April 10, 2011

Mushroom Bisque

1 pound mixed mushrooms (shitake, button, hen of the woods, oyster, chanterelle, porcini, etc.), cleaned, stems separated from caps
1 pound cremini mushrooms, cleaned, stems separated from caps
1/2 cup minced shallot
6 sprigs thyme
1 sprig rosemary
1/4 cup cognac
3 T olive oil
salt & Pepper
4 cups rich homemade chicken stock
1/4 cup whipping cream
1/4 cup chopped chives

Preparing the mushroom bisque:
Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.

In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt and pepper liberally.

Beautifully and precisely chop the mushroom caps into a 1/2-inch dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed. Shake the pan so they don't stick. Remove the thyme and rosemary.

Turn up the heat and add the cognac and flame it. Cook the mushrooms and shallot mixture down until well reduced and starting to turn a little golden on the edges.
Strain the mushroom stems from the chicken broth.

Add the mushrooms and shallot mixture to the strained broth and heat gently.
Swirl in the cream and chives and serve.

Serves 6


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