Recipe Directions
4-6 servings
3-4 lbs. fresh Oyster Mushrooms cleaned and chopped
1/4 cup minced celery
1 tbsp. fresh thyme, minced
2 tbsp. butter
2 tbsp. olive oil
1/2 quart heavy cream
1/2 quart chicken stock
I tsp. truffle oil per serving (optional)
salt and pepper to taste
In large skillet over medium heat, add olive oil, butter, celery and chopped mushrooms. Saute approx. 10 minutes or until liquid cooks out of mushrooms. Add cream, chicken stock and thyme. Simmer approx. 15 minutes or until a spoon, when dipped into the liquid, begins to be lightly coated when removed.
Remove from heat. Use a blender to puree liquid to a smooth consistency. (Note: No thickening ingredient, such as corn starch or flour, is required. Pureed mushrooms do the job.)
Season with salt and pepper to taste.
Serve hot or cold with a drizzle of 1 tsp. fresh truffle oil on each bowl.
Other fresh mushrooms, such as Hen-the-Woods, can be substituted or added to impart flavors unique to those mushroom species.
Oyster Mushroom Bisque
The aromatic essence of a truffle is available infused in oils and butters where a mere dash works miracles. A common mistake people make with truffle oils is using the oil long after it’s no longer fresh. Oil and truffle aromas eventually break down (eventually turning rancid), so you’ll want to use fresh truffle oil within 2 months after opening. This is one case where buying small quantities is an efficient choice.
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