serves
4
prep
10 minutes
cook
1:10 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Easy
level
Ingredients
Stock
- 2 tbsp olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 30 g dried porcini mushrooms
- 450 g white button mushroom, sliced
- 8 cups (2 L) vegetable stock
- 2 bay leaves
- 1 tsp peppercorns
- a few sprigs parsley
- a few leaves sage
- a few sprigs thyme
Bisque
- 2 tbsp olive oil
- 2 shallots, skin removed
- 2 garlic cloves, skin removed
- ¼ cup (60 ml) sherry vinegar
- 300 g assorted mushrooms (cremini, Portobello, button, enoki), chopped in half
- ¼ cup (60 ml) cream
- pink salt, for topping
- chives, chopped, for topping
Resting time: 1 hour
Instructions
1. To make the mushroom stock, heat olive oil in a saucepan over medium heat.
2. Add onions, celery, and carrots, dried porcini, and button mushrooms and saute for a few minutes.
3. Add vegetable stock, bay leaves, peppercorns, parsley, sage, and thyme. Simmer for 40 minutes.
4. Remove from heat and leave for an hour to infuse, then strain out solids and set aside.
5. Preheat oven to 180°C (350°F).
6. Add olive oil to a frying pan over medium heat. Add shallots and garlic and saute for 1-2 minutes. Add the mushrooms and toss to coat with the oil.
7. Transfer frying pan to oven and roast for 15 - 20 minutes.
8. Remove frying pan from oven and pour in sherry vinegar. Add roasted mushroom mixture to a blender with mushroom stock.
9. Add cream and blend until smooth.
10. Pour into bowls and top with fresh ground pink salt and chopped chives.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
