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Wild Mushroom Bisque

This luscious mushroom bisque recipe features a variety of freshly foraged mushrooms including cauliflower, morel and porcini. Each mushroom is prepared mushroom separately, then composed in the bottom of each bowl before surrounding the fungi with the velvety mushroom soup. Each bite brings a varying combination of acids, flavors and textures, showcasing the versatility of Jordan Chardonnay and Cabernet Sauvignon, ultimately elevating the wine pairing experience.

Ingredients

  • 3 oz dried porcini

  • 2 oz dried shiitake

  • 3 cups spring water

  • 3 cups brown chicken stock

  • 1½ pounds fresh mushrooms (wild is preferable but store-bought cremini are an excellent alternative)

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 2 Tbsp butter

  • ½ onion, julienned

  • 24 shallots, sliced

  • 1 clove of garlic, crushed

  • ¾ cup celery, diced

  • 1 Tbsp sea salt

  • ¼ cup cognac or brandy

  • ¼ cup madeira (Rainwater brand preferred)

  • ¼ cup crème fraîche

  • ¼ cup truffle jus

  • 4 sprigs thyme or marjoram

  • 6 crostinis toasted with olive oil and seasoned with salt and pepper

  • 4 oz Mt. Tam or another rich, fragrant melting cheese like classic gruyère

  • Porcini or truffle oil for garnish

  • Sautéed mushroom medley for garnish (cloud ear, pioppini, hedgehog or black trumpets pictured)

  • Pea blossoms and tendrils for garnish

Ingredients

  • 3 oz dried porcini

  • 2 oz dried shiitake

  • 3 cups spring water

  • 3 cups brown chicken stock

  • 1½ pounds fresh mushrooms (wild is preferable but store-bought cremini are an excellent alternative)

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 2 Tbsp butter

  • ½ onion, julienned

  • 24 shallots, sliced

  • 1 clove of garlic, crushed

  • ¾ cup celery, diced

  • 1 Tbsp sea salt

  • ¼ cup cognac or brandy

  • ¼ cup madeira (Rainwater brand preferred)

  • ¼ cup crème fraîche

  • ¼ cup truffle jus

  • 4 sprigs thyme or marjoram

  • 6 crostinis toasted with olive oil and seasoned with salt and pepper

  • 4 oz Mt. Tam or another rich, fragrant melting cheese like classic gruyère

  • Porcini or truffle oil for garnish

  • Sautéed mushroom medley for garnish (cloud ear, pioppini, hedgehog or black trumpets pictured)

  • Pea blossoms and tendrils for garnish

Instructions

serves 4-6

Bring water and chicken stock to a simmer in a heavy bottomed pot. Remove the pot from heat, add the dried mushrooms, cover and allow to steep until the mushrooms have softened (about 15 minutes). Remove the mushrooms with a slotted spoon and set aside. Strain the stock through a fine mesh cheesecloth or coffee filter to remove the grit and set aside.

In the same pot, bring the oil and butter to a shimmer over medium-high heat. Add onions and shallots and stir until they’re just beginning to color. Add garlic, stir for one minute, then add the celery, fresh mushrooms, reconstituted mushrooms and salt. Continue to stir the mushrooms until they release their water and begin to color. Deglaze with the cognac and madeira and cook off for 30 seconds. Add the chicken stock and thyme or marjoram, then simmer for 30-35 minutes. Remove from the heat and, when cool enough, puree the soup in batches using a blender, then pass through a medium strainer.

To serve, stir in crème fraîche and truffle jus. 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.

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