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Wild Mushroom Bisque
2013-08-06
https://www.metro.ca/userfiles/image/recipes/veloute-champignons-6021.jpg
PT20M
PT50M
PT1H10M
In a large bowl, place dried mushrooms and add 2 cups (500 mL) boiling water. Let stand 10 minutes.Meanwhile, remove leaves from parsley stems. Mince stems.In a large pot, melt butter over medium heat. Add shallots and garlic cloves and cook, covered, over medium-low heat, until very soft, about 10 minutes.Increase heat to medium-high and add button mushrooms and minced parsley stems. Cook until softened.Add chicken broth, wild mushrooms and their steeping liquid, rice and salt.Reduce heat and simmer, partially covered, stirring frequently, for 30 minutes or until rice is completely tender.Purée in food processor or with hand blender. If the consistency is too thick, add up to 1 cup (250 mL) of water to thin. Stir in lemon juice and season with salt and pepper.Garnish with minced parsley and a small drizzle of truffle oil if desired.
8
Metro
4
1
4
4
2 oz (60 g) dried wild mushroom, such as porcini
2 cups (500 mL) boiling water
12 sprigs of fresh parsley
1/4 cup (60 mL) butter
1 lb (450 g) shallots, sliced
3 garlic cloves, peeled and gently smashed
2x8 oz (2x227 g) trays button mushroom, sliced
6 cups (1 1/2 L) organics chicken broth
1/3 cup (80 mL) arborio rice
1/2 tsp. (7 mL) salt
2 tsp. (10 mL) lemon juice
little truffle oil (optional)
Wild Mushroom Bisque
-
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Gluten-free
8
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
2 oz
(60 g)dried wild mushroom, such as porcini
-
2 cups
(500 mL)boiling water
-
12
sprigs of fresh parsley
-
1/4 cup
(60 mL)butter
-
1 lb
(450 g)shallots, sliced
-
3
garlic cloves, peeled and gently smashed
-
2x8 oz
(2x227 g)trays button mushroom, sliced
-
6 cups
(1 1/2 L)organics chicken broth
-
1/3 cup
(80 mL)arborio rice
-
1/2 tsp.
(7 mL)salt
-
2 tsp.
(10 mL)lemon juice
-
little truffle oil (optional)
Preparation
In a large bowl, place dried mushrooms and add 2 cups (500 mL) boiling water. Let stand 10 minutes.
Meanwhile, remove leaves from parsley stems. Mince stems.
In a large pot, melt butter over medium heat. Add shallots and garlic cloves and cook, covered, over medium-low heat, until very soft, about 10 minutes.
Increase heat to medium-high and add button mushrooms and minced parsley stems. Cook until softened.
Add chicken broth, wild mushrooms and their steeping liquid, rice and salt.
Reduce heat and simmer, partially covered, stirring frequently, for 30 minutes or until rice is completely tender.
Purée in food processor or with hand blender. If the consistency is too thick, add up to 1 cup (250 mL) of water to thin. Stir in lemon juice and season with salt and pepper.
Garnish with minced parsley and a small drizzle of truffle oil if desired.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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