
In the ‘Fun and Simple’ episode of The Urban Vegetarian, foodie Desiree Nielsen proves she is the master of fun and simple recipes for busy people. For this lunch recipe, she serves up a delightfully creamy mushroom bisque with a dash of fresh thyme.
Ingredients:
Stock
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 pound (454 g) white button mushroom, sliced
1 ounce (28 g) dried porcini mushrooms
1 teaspoon (5 ml) peppercorns
8 cups (2 L) vegetable stock
2 bay leaves
A few sprigs thyme
A few sprigs parsley
A few leaves sage
Bisque
2 tablespoons (30 ml) olive oil
2 shallots, peeled
2 garlic cloves, peeled
10 ounces (283 g) assorted mushrooms (cremini, Portobello, button, enoki), chopped in half
¼ cup (60 ml) sherry vinegar
¼ cup (60 ml) cream
Pink salt, for topping
Chives, chopped, for topping
Method:
For the Stock: Heat olive oil in a stock pot over medium heat. Add the onions, celery, and carrots, dried porcini, and button mushrooms and sauté a few minutes, until starting to soften.
Add the vegetable stock.
Add the bay leaf, peppercorns, parsley, sage, and thyme.
Bring close to a boil, reduce heat and simmer for 40 minutes.
Remove from heat and leave to steep at room temperature for 1 hour.
Strain out and discard the solids, reserving the stock.
For the Bisque: Preheat oven to 350 F (175 C).
Heat the olive oil in an oven safe skillet over medium heat. Add shallots and garlic and sauté 1-2 minutes, until just starting to brown.
Add the mushrooms and toss to coat with the oil.
Transfer to oven and roast for 15-20 minutes.
Remove the roasted mushroom-shallot-garlic mixture and add the sherry vinegar.
Add roasted mushroom mixture to a blender with the reserved mushroom stock.
Add cream.
Blend until smooth.
Pour into serving bowls, reheating as needed.
Top with fresh ground pink salt and chopped chives.
Enjoy!