Chanterelle Bisque
Shea was our Minister of Culinary Affairs when she first prepared this tasty bisque for the third annual Wine and Mushroom dinner.
by Shea Moss
%20(from%20inaturalist_org%2C%20obs_%2040643752).jpg)
Cantharellus californicus. © Christin New (CC-BY-NC) (from inaturalist.org, obs. 40643752)
Method
Sauté the chanterelles in the butter for 5 minutes.
Transfer them to a 4-quart saucepan.
Over a low flame, add the Bechamel and stock, stirring to blend well.
Add parsley.
Use a blender or food processor to process the mixture. Make sure the mushrooms are thoroughly pureed and the color is a pale orange.
Transfer back to the saucepan.
Add sherry, correct seasonings and simmer for 5 minutes.
Three minutes before serving, add cream.
Do not overcook the cream or it will curdle.
Sprinkle ground nutmeg over each portion.
Recipe contributed:
February
1987
After the dinner (held in December 1986), Shea's dish was noted by Malcolm Hébert, a cookbook author and former San Jose Mercury News and Chicago Tribune food and wine editor.
Objective:
Soup
Total Time:
About 45 minutes
Yield:
Serves 8
Suggested Mushrooms:
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
Login as an FFSC member to access the rest of this content.
Ingredients
1 lb. chanterelles, sliced
1/4 lb sweet butter
4 cups Bechamel sauce (white sauce)
1 qt chicken stock
1 Tbsp. parsley, finely chopped
1/2 cup dry sherry
Salt to taste
1 cup heavy cream (whipping cream)
Ground nutmeg to taste