Lobster Mushroom Bisque
Lobster mushrooms smell like seafood and look like a cooked lobster shell so it seems only natural to make a good bisque out of them.
Ingredients
- 2 tbsp Butter
- 5-6 whole Lobster mushrooms, finely diced - this should be about 2-3 cups, but feel free to use more. Each can be about the size of the palm of your hand. Use more if you have them!
- ½ cup Onion, diced
- ½ cup Celery, diced
- ½ cup Carrot, diced
- 1 clove Garlic
- 1 tsp Ginger, fresh grated Optional
- ½ cup Dry white wine
- 32 oz Vegetable broth (or chicken if you are not vegetarian) I use low sodium so I can season later in the cooking
- 2 tbsp Tomato paste
- 1 cup Heavy cream
- 1 loaf Good french bread or baguette
Instructions
- Heat heavy bottom stock pot on stove to medium high
- Melt 2 tbsp butter until it stops foaming
- Add onion, celery, carrot, garlic, ginger and lobster mushrooms to pot and turn heat down to medium. Saute about 10 minutes, stirring frequently so the onions and garlic do not burn.
- Turn heat back up to medium high and add white wine. Bring it to a boil and cook it about a minute.
- Add chicken broth and tomato paste, stir to combine and bring back to a boil then turn down to low, cover and simmer about 30 minutes. Stir a couple of times to make sure nothing is sticking to the bottom of the pot.
- Turn off heat and use an immersion blender and blend mixture until relative smooth. Or, carefully pour mixture into blender and blend until smooth (you may need to do 2-3 batches).
- Optional - strain blended mixture - I don't mind some of the grainier mince but you might.
- In pot, on medium heat, bring blended mixture back to boil and add cream. Bring it to gentle simmer.
- Serve in bowls with bread and butter. Dip bread in bowl until you are stuffed.