As the autumn leaves begin to fall, there’s nothing like a warm, creamy bisque to bring the season to life. Today, we’re using freshly foraged lobster mushrooms to create a rich and comforting bisque that captures the essence of fall. With the earthy taste of mushrooms and a hint of the sea, this dish is perfect for a cozy day in. Let me guide you through this relaxing recipe.
Ingredients:
Fresh lobster mushrooms (washed, cleaned, and chopped)
1 stick butter (divided)
1 small onion (chopped)
5 garlic cloves (minced)
2 celery stalks (chopped)
1 cup dry sherry
1-2 tbsp tomato paste
6 cups chicken stock or vegetable stock
1 tsp paprika
1 ½ cups half and half (or 1 cup heavy cream)
Parmesan (for garnish)
Freshly cracked black pepper
Instructions:
1. Begin by washing the lobster mushrooms to remove any dirt, then cut away any mushy or nibbled spots. Dry them off and cut into small pieces. Place them in a hot, dry pan and cook out any moisture.
2. Once the pan is dry again, add ½ stick of butter and let the mushrooms crisp up for a few minutes before removing.
3. Add more butter to the pan and briefly sauté the chopped onion, garlic, and celery until softened.
4. Pour in the dry sherry, letting it cook for a few minutes, then stir in the mushrooms, tomato paste, chicken stock, and paprika.
5. Cover the pot and let it simmer for 20 minutes, filling your kitchen with the warm, savory scent of fall.
6. Carefully transfer the soup to a blender and blend until smooth.
7. Return the bisque to the pot, bring it back to a gentle boil, then reduce the heat and stir in the half and half or heavy cream for an extra layer of richness.
8. Mix well, and your bisque is ready to serve!
The subtle seafood flavor of the mushrooms pairs beautifully with freshly grated Parmesan and a sprinkle of black pepper.Take a moment, sit back, and enjoy the warm, cozy flavors of fall with this delicious lobster mushroom bisque. Hope you’ll love it as much as I do! 🍂🍁
Music: Stardew Valley OST – Fall (Ghost Synth)