Wild Mushroom And Sherry Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM BISQUE



Mushroom Bisque image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

1 quart chicken broth
1 pound assorted fresh mushrooms, chopped
1 small onion, finely chopped
6 tablespoons butter
6 tablespoons all-purpose flour
8 tablespoons half-and-half
1 bay leaf
1 teaspoon salt
White pepper
Hot sauce

Steps:

  • In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
  • Roux:
  • In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
  • Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 yellow onion, diced
3 leeks, whites parts only, sliced
2 ribs celery, sliced
1 teaspoon sea salt
2 cloves garlic, roughly chopped
6 branches fresh thyme
1/2 cup white wine
1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button
2 ounces dried porcini mushrooms soaked in 1 cup hot water
6 cups mushroom stock, recipe follows
1 pound silken tofu
1-ounce dried porcini mushrooms
1 cup hot water
1 1/2 tablespoons olive oil
2 onions, diced
4 ounces fresh mushrooms, sliced
2 medium carrots, sliced
2 celery stalks, diced
2 leek tops, sliced
4 to 6 thyme branches
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or a pinch of dried sage
3 cloves garlic, chopped
1 teaspoon sea salt
9 cups spring water

Steps:

  • Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
  • Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
  • Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
  • Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
  • Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
  • Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

OYSTER BISQUE WITH MUSHROOMS AND WILD RICE



Oyster Bisque With Mushrooms and Wild Rice image

I like to serve oysters on special occasions.This bisque is based on a recipe from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. It begins by first making your base by sauteing onion and celery in butter, adding rehydrated wild mushrooms, then seasoning with thyme and nutmeg, making a rue with some flour, then stirring in your juices from the rehydrated wild mushrooms, oyster liquor, fish stock, and sherry. While the soup base simmers, prepare wild rice, and saute your fresh mushrooms. This is where you can really be creative with different types of mushrooms, like my fave, Hen of the Woods, AKA Maitake, which adds an intense earthiness and an interesting texture. Once the soup base has simmered, add in your light cream and blend with an immersion blender. Add in your sauteed mushrooms, wild rice, and oysters.The base and the wild rice can be made ahead. The original recipe uses heavy cream and cream sherry. Makes a lovely first course for a holiday dinner.

Provided by French Terrine

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

3/4 cup mixed dried wild mushrooms or 3/4 cup porcini mushroom
2 cups boiling water
6 tablespoons butter
1/2 cup celery, minced
1 large onion, minced
1/4 teaspoon nutmeg, grated
1 1/2 teaspoons dried thyme
1/4 cup flour
4 cups fish stock or 4 cups clam juice, plus any accumulated juices from shucked oysters
1/2 cup sherry wine
1 lb assorted mushroom (oyster, Hen of Woods, chanterelles, button mushrooms)
3/4 cup half-and-half cream
salt and pepper
1 lb oyster, shucked (in a jar)
1 1/2 cups wild rice, prepared according to package directions

Steps:

  • Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor.
  • Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely.
  • Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a "pinch.").
  • Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally.
  • While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture.
  • Also while soup is simmering prepare wild rice according to package directions.
  • Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms).
  • Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl.
  • Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream.

Nutrition Facts : Calories 376.4, Fat 14.1, SaturatedFat 7.7, Cholesterol 60.8, Sodium 343.6, Carbohydrate 35.2, Fiber 3.1, Sugar 3.5, Protein 15.7

WILD MUSHROOM BISQUE WITH SHRIMP



Wild Mushroom Bisque With Shrimp image

Provided by Molly O'Neill

Categories     lunch, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 teaspoon olive oil
1 small white onion, peeled and minced
1/2 pound shiitake mushrooms, cleaned
2 pounds white mushrooms, cleaned
1 1/2 quarts wild mushroom broth (see recipe)
1/2 cup dry bread crumbs
Salt and freshly ground pepper to taste
16 cooked shrimp, peeled and halved lengthwise
1/4 cup thinly sliced scallion greens

Steps:

  • In a large, deep skillet over medium heat, saute the onion in the olive oil until tender, about minutes. Add all of the mushrooms, toss well, and reduce heat to low.
  • Add the mushroom broth, cover and simmer for 40 minutes. Stir in the bread crumbs and remove from heat.
  • Puree the mixture in a food processor or blender. Season to taste with salt and pepper and return to low heat until hot.
  • Ladle soup into bowls. Garnish each bowl with shrimp pieces arranged in a circle. Sprinkle scallions over the shrimp. Serve immediately.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1582 milligrams, Sugar 8 grams, TransFat 0 grams

WILD MUSHROOM SOUP WITH SHERRY



Wild Mushroom Soup with Sherry image

Categories     Soup/Stew     Wine     Blender     Garlic     Mushroom     Vegetable     Lunch     Sherry     White Wine     Fall     Winter     Party     Shallot     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 13

8 tablespoons (1 stick) butter, room temperature
2 cups sliced celery
1 cup sliced shallots
3/4 cup chopped onion
3 garlic cloves, minced
3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
3 cups sliced crimini mushrooms (about 6 ounces)
3 cups sliced oyster mushrooms (about 4 1/2 ounces)
1/2 cup dry white wine
1/2 cup dry Sherry
1/4 cup all purpose flour
8 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream

Steps:

  • Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
  • Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
  • Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

WILD MUSHROOM BISQUE



Wild Mushroom Bisque image

Any combination of wild mushrooms can be used in this smooth, creamy soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 23

1/2 ounce dried porcini
1 cup warm water
4 tablespoons (1/2 stick) unsalted butter
1/4 cup olive oil
5 shallots, peeled and sliced
2 cloves garlic, sliced
1 white onion, peeled and sliced
4 leeks, trimmed of roots and greens, washed well, and sliced
1/2 pound shiitake, stemmed and sliced
1/4 pound chanterelles
1/4 pound honey mushrooms
1/4 pound cremini, sliced
1/4 pound oyster mushrooms, torn into medium pieces
Salt and freshly ground pepper
2 sprigs fresh thyme
2 small turnips, peeled and sliced
1 small apple, peeled and sliced
1 bay leaf
1 1/2 quarts chicken stock
1/2 cup Madeira wine
1 cup heavy cream
Creme fraiche, for garnish
Chopped fresh chives, for garnish

Steps:

  • Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
  • In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
  • Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
  • Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
  • Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

FOREST MUSHROOM BISQUE



Forest Mushroom Bisque image

Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims.

Provided by lazyme

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter
1 onion, thinly sliced
1 1/2 lbs mixed wild mushrooms, brushed clean, trimmed, and coarsely chopped
3 cups chicken stock, preferably homemade
1 cup whipping cream or 1 cup half-and-half
salt & freshly ground black pepper
1/2 cup dry sherry
1/4 teaspoon nutmeg, to taste (freshly grated or ground nutmeg)
truffle oil (black or white to taste, for drizzling) (optional)

Steps:

  • MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
  • Add the onion and saute until tender and translucent, about 5 minutes.
  • Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
  • Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
  • Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
  • FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
  • Melt the remaining tablespoon of butter in a small skillet over medium-high heat, add the mushrooms, and cook, stirring often, until the mushrooms are tender, 3 to 5 minutes.
  • Season to taste with salt and pepper; keep warm over low heat.
  • COMBINE THE CREAM AND SHERRY in a large saucepan, bring to a boil over medium-high heat, and cook until the alcohol has evaporated and the mixture has thickened slightly, about 2 minutes.
  • Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
  • Cook for a few minutes to allow the mushroom bisque to fully reheat.
  • LADLE THE HOT BISQUE into individual soup bowls, spoon some of the sauteed mushrooms in the center, and add a small drizzle of truffle oil (if using).
  • Serve right away.

Nutrition Facts : Calories 397.9, Fat 28.1, SaturatedFat 16.9, Cholesterol 88.5, Sodium 199.4, Carbohydrate 13.7, Fiber 1.4, Sugar 5.4, Protein 7.7

FRESH MUSHROOM BISQUE



Fresh Mushroom Bisque image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, side dish

Time 20m

Yield Four servings

Number Of Ingredients 11

1 1/2 pounds mushrooms, cleaned, trimmed and minced
12 scallions, rinsed and minced
1 teaspoon fresh thyme leaves
1/2 cup dry Sherry
1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon olive oil
1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
2 tablespoons Dijon mustard
1 cup low-fat yogurt

Steps:

  • Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
  • Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
  • Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams

WILD MUSHROOM-SHALLOT GRAVY



Wild Mushroom-Shallot Gravy image

Categories     Sauce     Herb     Mushroom     Thanksgiving     Low Carb     Fall     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 11

1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
1/2 cup dry Marsala
1/2 cup dry Sherry
1 1/2 cups chicken stock or canned low-salt broth
1 cup whipping cream

Steps:

  • Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.

More about "wild mushroom and sherry bisque recipes"

SHERRY-LACED WILD MUSHROOM BISQUE | GODDESS COOKS
2017-11-25 Stir now and then. Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer. Cook until the mushrooms are almost tender, about 6 minutes. Strain the mushroom broth to remove any grit; stir the thickening agent the broth.
From goddesscooks.com
Servings 1
Estimated Reading Time 5 mins


WILD MUSHROOM BISQUE WITH FRESH TARRAGON AND …
2013-08-20 Add 1 pound of the fresh mushrooms, and sauté until mushrooms are tender and brown, about 2-3 minutes, adding more olive oil if the pot looks dry. Stir in porcini and sherry. Cook until liquid is almost evaporated, about 3 minutes. Add 4 cups stock, 1 tablespoon of the tarragon, bay leaf and 1 cup reserved porcini soaking liquid.
From theseasonedchef.com
Email [email protected]


SHERRIED MUSHROOM BISQUE RECIPE RECIPE
Learn how to cook great Sherried mushroom bisque recipe . Crecipe.com deliver fine selection of quality Sherried mushroom bisque recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Sherried mushroom bisque recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


WILD MUSHROOM SHERRY BISQUE | MUSHROOM BISQUE, STUFFED …
Jan 18, 2020 - This Pin was discovered by Collette Jacobs. Discover (and save!) your own Pins on Pinterest
From pinterest.com


WILD MUSHROOM BISQUE RECIPE | CREAMY MUSHROOM SOUP - JORDAN …
Melt cheese over toasted crostini. In a bowl, pile the sautéed mushrooms into the middle, then pour the bisque around the pile. Garnish with rosemary flowers or a sprig of fresh thyme, a drizzle of porcini or truffe oil and the cheese crostini. If you are preparing the bisque in advance, chill the soup after pureeing and straining.
From jordanwinery.com


WILD RICE BISQUE WITH DRIED BOLETES AND MUSHROOM CROUTONS
2019-01-26 Chop the remaining mushrooms, then sweat with the rice and vegetables in the lard on medium heat until translucent, about 10 minutes. Do not color the mixture. Season with a good pinch of salt, it should smell nice and nutty. Deglaze with the sherry, cook off the alcohol, then add the mushroom liquid, reduce by half, and add the meat stock.
From foragerchef.com


MUSHROOM BISQUE RECIPE SHERRY - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Mushroom Bisque Recipe Sherry are provided here for you to discover and enjoy ... Fried Portabella Mushrooms Recipe Easy Easy Treacle Tart Recipe Easy Protein Bowl Recipes Easy Breakfast With Eggs And Bacon Migas Recipe Easy Chicken Spinach Quesadilla Recipes Easy Easy Soft Food Recipes Easy Diet For Seniors …
From recipeshappy.com


WILD MUSHROOM SOUP WITH SHERRY & THYME - RECIPE
Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce.
From finecooking.com


MUSHROOM BISQUE WITH SHERRY - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Mushroom Bisque With Sherry are provided here for you to discover and enjoy ... Healthy Lunch Delivery Service Healthy Recipes For Truck Drivers Healthy Lunch Snack Ideas Healthy Catering Menus Healthy Low Sugar Diet Pre Cooked Healthy Meals More Healthy Finder Recipes Healthy Vegan Lunch Recipes Easy Recipes. Easy Soft …
From recipeshappy.com


WILD MUSHROOM BISQUE RECIPE - FOOD NEWS
The bisque is easy to prepare and comes together in less than 1 hour. Consider serving it with a winter salad of endive, pears and walnuts and a loaf of crusty bread. Goût et Voyage Wild Mushroom Bisque INGREDIENTS. 12 oz assorted mushrooms, sliced – cremini, button, morel, shitake, etc. 2 oz dried porcini 1 large shallot, finely chopped
From foodnewsnews.com


WILD MUSHROOM BISQUE | METRO
In a large bowl, place dried mushrooms and add 2 cups (500 mL) boiling water. Let stand 10 minutes. Meanwhile, remove leaves from parsley stems. Mince stems. In a large pot, melt butter over medium heat. Add shallots and garlic cloves and cook, covered, over medium-low heat, until very soft, about 10 minutes.
From metro.ca


TOP 47 WILD MUSHROOM BISQUE SOUP RECIPE RECIPES
Wild Mushroom Bisque Soup Recipe Recipes; The Best Chewy Chocolate Chip Cookies Recipe By Tasty. Desserts. Author: Alvin Zhou. There Are A Few Secrets To The Best Classic, Chewy Chocolate Chip Cookies. Number One: Don't Use Chips; Instead, Opt For A Mix Of Milk Or Semisweet And Dark Chocolate Chunks. The Second Is To Let The Dough Rest Overnight …
From tprecipes.com


HOMEMADE CREAM OF MUSHROOM SOUP - HUNTER ANGLER GARDENER …
2016-11-28 Add 4 cups of the soaking water and bring to a simmer. Cook gently for 20 t0 30 minutes. Meanwhile, slice the garnish mushrooms and saute in the remaining tablespoon of butter until nicely browned. Set aside. Ladle about 1/3 to 1/2 of the soup into a blender and puree.
From honest-food.net


MUSHROOM SHERRY BISQUE - RECIPE | COOKS.COM
Transfer to heavy medium saucepan. Add chicken broth. Cover and simmer 15 minutes. Meanwhile, melt butter in heavy medium saucepan over medium low heat. Add flour and stir 2 minutes. Add milk and cook until thickened, stirring occasionally about 2 minutes. Mix in half and half. Stir into mushroom mixture. Season with salt and pepper.
From cooks.com


SHERRY MUSHROOMS RECIPE | COOKING ON THE WEEKENDS
2020-01-07 Coat a large sauté pan generously with olive oil, and place it over high heat. Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch.
From cookingontheweekends.com


RECIPE FOR WILD MUSHROOM BISQUE - PERFECTLY PROVENCE
In a large pot, sweat the chopped shallot in the olive oil until soft. Drain and rough chop the softened porcini mushrooms, tossing any foreign or hard bits but saving the liquid. Add the sliced mushrooms and porcini to the pot and sautee for 3 minutes. Add the chicken or vegetable stock, the reserved porcini liquid and the chopped thyme.
From perfectlyprovence.co


WILD MUSHROOM BISQUE RECIPE - RECIPES.NET
2022-03-24 Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside. Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and rosemary. Cook over medium heat for about 7 minute, stirring occasionally, until shallots begin to brown.
From recipes.net


*WILD MUSHROOM BISQUE
1 1/2 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 …
From bigoven.com


SHERRY MUSHROOMS FOR A FAST AND FLAVORFUL VEGAN TAPAS NIGHT
2010-12-31 Instructions. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until seared, about 2 minutes. Reduce the heat to medium and add the garlic, sherry, lemon juice, crushed red pepper, smoked paprika, salt, and black pepper, to taste. Saute until the garlic and mushrooms are softened, about 5 minutes.
From godairyfree.org


WILD MUSHROOM BISQUE RECIPE
2008-01-01 Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
From blogbyvv.com


WILD MUSHROOM AND BRIE SOUP WITH SHERRY - FOOD SO GOOD MALL
Oct 14, 2012 - Ingredients 2 lbs shitake mushrooms, rough chopped stems removed 2 lbs cremini mushrooms, roughly chopped 1 medium onion, finely minced 3 cloves of garlic, finely minced 2 cups of dry sherry 1/3 stick of unsalted butter 2 tbs fresh thyme, chopped 7 cups chicken stock 3 tbs dried powdered porchini mushroom powder 2 cups…
From pinterest.com


WILD MUSHROOM AND SHERRY BISQUE RECIPE BY CANADIAN.RECIPES
Are you sure you want to logout? Ok Cancel. × Status
From ifood.tv


WILD MUSHROOM BISQUE RECIPE - THERESCIPES.INFO
Wild Mushroom Stock: Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When the Heat the olive oil in the soup pot and add the onions to caramelize.
From therecipes.info


WILD MUSHROOM BISQUE RECIPE
Get one of our Wild mushroom bisque recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 77% Wild Mushroom Bisque Recipe Foodnetwork.com Get Wild Mushroom Bisque Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 67% Morel Mushroom Bisque Allrecipes.com Fresh morels are cooked in butter with garlic, then …
From crecipe.com


MUSHROOM RECIPES - WILD AND CULTIVATED MUSHROOM RECIPES
May 21, 2017 - Mushroom recipes for wild and cultivated varieties, from morels, to chanterelles, porcini and matsutake to oyster mushrooms and regular button mushrooms. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


WILD MUSHROOM BISQUE RECIPE
Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more. Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley.
From vegetariantimes.com


WILD MUSHROOM BISQUE - OPRAH.COM
Directions. Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside. Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch salt and pepper and rosemary.
From oprah.com


RECIPE: WILD MUSHROOM BISQUE | JUSTIN-THYME - WORDPRESS.COM
2014-02-05 Reserve any liquid from the roasted mushrooms. 2. In a food processor or blender, combine half of the mushrooms with 2 cups of the broth and process until smooth. 3. In a large pot over medium-high heat, melt the butter. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 5-7 minutes.
From chefjustinthyme.wordpress.com


WILD MUSHROOM BISQUE RECIPE - TEXTCOOK
1/2 cup beef broth; 4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total) 3 tablespoons cognac or 3 tablespoons brandy; 2 tablespoons dijon-style mustard
From textcook.com


SHERRIED MUSHROOM BISQUE RECIPE - PILLSBURY.COM
2016-10-24 Melt butter in large saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until tender. 2. Increase heat to high. Add mushrooms and sherry; cook and stir 3 to 5 minutes or until liquid is reduced by half. 3. Stir in broth; bring to a boil. Add cheese, half-and-half, potato flakes, salt and pepper; cook and stir just until ...
From pillsbury.com


MUSHROOM BISQUE WITH FRESH CHIVES RECIPE - FOOD NEWS
Step 1 Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside. Step 2 In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes. Step 3 Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft.
From foodnewsnews.com


MUSHROOM BISQUE WITH SHERRY - ALL INFORMATION ABOUT HEALTHY …
MUSHROOM SHERRY BISQUE : 1/2 lb. mushrooms 1 sm. onion, quartered 2 c. chicken broth 3 tbsp. butter 3 tbsp. flour 1/2 c. milk 1 1/2 c. half and half Salt and fresh ground pepper 1 1/2 tbsp. dry sherry (I use cooking sherry) Sliced mushrooms. Finely chop 1/2 pound mushrooms and onions in blender or processor about 1 minute. Transfer to heavy ...
From therecipes.info


Related Search