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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Perfect fall dish my favorite Ingredients:
wild mushroom bisque |
1.5 oz. dried porcini mushrooms |
2 pints assorted wild mushrooms - button, shiitake and oyster |
8 cups beef stock |
3 cups water |
1 carrot |
3 stalks celery with leaves |
1 medium onion |
1 cup half and half |
1/2 cup sherry |
2 tablespoons of butter |
2 tablespoons olive oil |
salt and pepper to taste |
Directions:
1. In a sauce pan, bring 3 cups of water to a gently boil. Add
2. dried mushrooms and reduce heat to simmer for 30 minutes
3. uncovered.
4. In a pot, saute fresh mushrooms in 1 tbsp. butter. Add a pinch
5. of salt to allow mushrooms to release their liquid. Set aside
6. in a bowl.
7. In same pot, heat butter and olive oil over medium heat. Add
8. shredded carrots, diced onion and diced celery. Saute gently
9. for 10 minutes. Add beef stock and simmer gently, uncovered for
10. 30 minutes.
11. Strain beef stock and discard vegetables. Return stock to pot
12. and add sauteed mushrooms and dried mushrooms with liquid.
13. Simmer uncovered for 10 minutes. Add half and half and sherry.
14. Return to simmer and cook a few minutes more.
15. Blend in blender or use immersion blender to get desired
16. consistency.
17. From my web site /directory
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