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Mushroom Bisque and Porcini Stock

1 pound button mushrooms, coarsely chopped
1 pound crimini mushrooms, coarsely chopped
4 onions, medium dice
6 ribs celery, medium dice
1 head fennel, medium dice, white bulb part only
1 large russet potato, peeled and diced medium
3 Tbsp. sherry vinegar
3 quarts porcini stock (recipe follows)
1 cup cream
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
Kosher salt and freshly cracked pepper
2 Tbsp. olive oil

In a at least a 5-quart pot on medium heat add the olive oil and sweat the onion, celery, and fennel for about 5 minutes. Add the potato and cook 5 minutes more. Add mushrooms and cook 5-10 minutes more, until most of the liquid from the mushrooms is gone. Deglaze with the sherry vinegar and add the porcini stock. Cook 20-30 minutes until the potato is soft. Take off the heat and add the Worcestershire sauce, balsamic vinegar and the cream. Blend in batches being careful of the hot liquid. Adjust the seasoning with salt and pepper.

Porcini Stock Ingredients:
1 white onion, medium dice
1 carrot, peeled and diced medium
2 ribs celery, medium dice
4 cloves garlic
2 Tbsp. olive oil
1 ounce dried porcini mushrooms
1/4 cup cup soy sauce, low sodium
2 bay leaves
6 sprigs thyme
5 quarts water

Sweat the carrot, onion, celery and garlic in the olive oil over medium heat for 5-7 minutes. Deglaze with the soy sauce; add bay, thyme and porcinis and then the water. Bring to a boil and simmer for 1 hour. Strain and cool. Will store in the refrigerator for up to 1 week. Makes 1 gallon