Jordan Wine Country Table - Vol. 15, 2020 - 32

FOOD & DRINK
WILD MUSHROOM
BISQUE
INGREDIENTS
3 oz dried porcini
2 oz dried shiitake
3 cups spring water
3 cups brown chicken stock
1½ pounds fresh mushrooms
(wild is preferable but store-bought
cremini are an excellent alternative)
2 Tbsp Jordan Extra Virgin Olive Oil
2 Tbsp butter
½ onion, julienned
24 shallots, sliced
1 clove of garlic, crushed
¾ cup celery, diced
1 Tbsp sea salt
¼ cup cognac or brandy
¼ cup madeira (Rainwater brand preferred)
¼ cup crème fraîche
¼ cup truffle jus
4 sprigs thyme or marjoram
6 crostinis toasted with olive oil and seasoned
with salt and pepper
4 oz Mt. Tam or another rich, fragrant
melting cheese like classic gruyère
Porcini or truffle oil for garnish
Sautéed mushroom medley for garnish
(cloud ear, pioppini, hedgehog or black trumpets)
Pea blossoms and tendrils for garnish
METHOD
Bring water and chicken stock to a simmer in a heavy
bottomed pot. Remove the pot from heat, add the dried
mushrooms, cover and allow to steep until the mushrooms
have softened (about 15 minutes). Remove the mushrooms
with a slotted spoon and set aside. Strain the stock through
a fine mesh cheesecloth or coffee filter to remove the grit
and set aside.
In the same pot, bring the oil and butter to a shimmer
over medium-high heat. Add onions and shallots and stir
until they're just beginning to color. Add garlic, stir for one
minute, then add the celery, fresh mushrooms, reconstituted
mushrooms and salt. Continue to stir the mushrooms until
they release their water and begin to color. Deglaze with the
cognac and madeira and cook off for 30 seconds. Add the
chicken stock and thyme or marjoram, then simmer for 3035
minutes. Remove from the heat and, when cool enough,
puree the soup in batches using a blender, then pass through
a medium strainer.
To serve, stir in crème fraîche and truffle jus. Melt cheese
over toasted crostini. In a bowl, pile the sautéed mushrooms
into the middle, then pour the bisque around the pile.
Garnish with rosemary flowers or a sprig of fresh thyme, a
drizzle of porcini or truffle oil and the cheese crostini.
If you are preparing the bisque in advance, chill the soup
after pureeing and straining.
32

Jordan Wine Country Table - Vol. 15, 2020

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