Flat Creek Lodge Blog

Recipe: Chef Chewy Oyster Mushroom Bisque

Andi Frey - Wednesday, September 14, 2011

Our Executive Chef  put this recipe together just for you! Read on for a mouthwateringly delish dish!

Chef Chewy Oyster Mushroom Bisque

Get Together:

1 Qt of Heavy Cream
½ cup of whole milk
2 Diced Garlic Cloves
1 Diced Shallot (optional)
1 TBS of unsalted butter
½ cup(ish) of white wine
4 cups of FCL oyster mushroom (check our website to find a location near you)
 
To Make the Goodness:
 
In a medium pot place your butter and garlic and shallots, and allow to sauté so that the garlic will open up if you will, but be sure not to let garlic get brown and burnt. Place in your Flat Creek Lodge Oyster Mushrooms with a little salt and pepper then add your wine.  If it does flame up (flambé), that is okay - it's just burning off the alcohol in the wine. Just use caution and stir. Then, allow to cook for about 15 minutes, stirring occasionally.

Next, place your mushroom mix into a blender or food processor, and mix until it is almost a paste mixture. Then place the mix back into the pan. On Medium heat, add the milk and heavy cream, and cook uncovered until it thickens to the desired texture you desire.

You can also add a variety of different items like, bacon, or chicken - you can even use the leftovers for a fantastic pasta dish. Hope you enjoy and have a great holiday season!

The End.

Executive Chef Joey Williams, Flat Creek Lodge

Cream of Exotic Mushroom Recipe from Virginia Willis

Andi Frey - Monday, February 08, 2010
We had a great time preparing this recipe at the Buckhead Whole Foods location last Thursday and wanted to share this with you!

VIRGINIA WILLIS’ CREAM OF EXOTIC MUSHROOM SOUP
Serves 6

1/2 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 onion, chopped
2 pounds Flat Creek Lodge Oyster Mushrooms, cleaned and sliced
3 cups homemade chicken stock or reduced fat low sodium chicken broth
Bouquet Garni of parsley, thyme, bay leaf, and peppercorns
1/2 cup heavy cream, optional
Coarse salt and freshly ground black pepper

Add the porcini mushrooms in hot water to plump, about 15 minutes. Remove the mushrooms and squeeze out the excess liquid. Place the mushrooms in a bowl. Strain the soaking liquid through a fine sieve or coffee filter into another bowl. Set aside.

Melt the butter over medium heat and add the onion. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes.
Add the chicken stock, reserved mushroom liquid, and bouquet garni. Bring to a boil then reduce the heat to simmer. Cook until the mushrooms are very soft, about 30 minutes.

Remove the bouquet garni. Puree with an immersion blender. Leave it coarse for a more rustic soup or puree it to smooth for a more elegant soups. Add the cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.