Porcini Mushroom Bisque

Earlier this month, Blisstree reader Andrea requested the recipe for the Porcini Mushroom Bisque at Sierra Mar in the Post Ranch Inn on the cliffs of Big Sur, California.

Andrea had just eaten it for lunch and wanted to try it out at home. So, for Andrea, and anyone else who wants to make a good mushroom bisque, keep reading! If you missed it, go back to the Chestnut Soup recipe from Chef Craig von Foerster of Sierra Mar.

Porcini Mushroom Bisque

(Recipe courtesy Asa Kesner, who cooks with Chef Craig von Foerster at the Post Ranch Inn’s Sierra Mar)

Ingredients:

• 1 cup Canola oil
• 3 Leeks – Medium dice
• 3 Celery ribs – Medium dice
• 3 Yellow onions – Medium dice
• 3 Carrots – Large – Medium dice
• 12 Garlic cloves – Smashed
• 10 Roma tomatoes – Rough chopped
• 3 cups Sherry wine
• 2.5 lbs Button mushrooms – Quartered
• 2.5 lbs Porcini mushrooms – Medium dice
• 1 quart Heavy cream
• 4 quarts Water
• 2 tablespoons Fresh thyme
• 6 tablespoons Kosher salt

To prepare:

• Medium dice leeks (rinse well), celery, carrots and onions.
• Heat oil in the pot, and add vegetables.
• Saute for 10 to 15 minutes on medium heat or until vegetables begin to caramelize.
• Add garlic and cook for 2 more minutes. Be careful not to burn the garlic.
• Add tomatoes and sherry wine; simmer until there is minimal moisture in the bottom of the pan.
• Add mushrooms, heavy cream and water. Simmer for 15 to 20 minutes.
• Add the thyme and blend thoroughly in bar blender. Whisk in the salt and then cool properly.

Yield: 2.5 gallons

(Image via flickr/kthread)