Roasted Crimini Mushroom Bisque

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4 servings

This soup is rich and creamy with minced garlic, sherry wine and potato. The dish is also served with a spicy tomato jam and Sweet Corn and Mushroom Napoleon.

Ingredients

Sweet corn and mushroom napoleon
1 ear fresh corn
1 roasted red bell pepper, roasted, diced
1 shallot, minced
3 crimini mushrooms, sliced, sautéed
2 oz. spinach, sautéed
2 tbsp. olive oil

Spicy tomato jam:
12 cherry tomatoes
½ shallot minced
1 garlic clove, minced
2 tbsp. sherry vinegar
1.5 tbsp. granulated sugar
1 tbsp. olive oil

5 oz. sliced crimini mushrooms
1 minced shallot
3 tbsp. + 1 tsp. extra virgin olive oil
2 minced garlic cloves
1 oz. chopped leeks
2 oz. sherry wine
4 cups chicken stock
¼ cup heavy cream
1 fresh bouquet gami (parsley stems, bay leave, sprig fresh thyme, few celery leaves) tied together with cheesecloth
1 small potato, peeled, finely diced

Steps

1. To make sweet corn and mushroom napoleon: Roast pepper in 425°F degree oven for 10 to 12 minutes. Place in bowl and cover with plastic to steam.

2. Strip kernels from cob. Saute for 3 to 4 minutes in hot pan with shallot until tender. Set aside.

3. Sauté spinach with olive oil. Season to taste. Set aside.

4. Peel roasted pepper and cut into small dice. Season with salt and pepper. Set aside.

5. To make spicy tomato jam: Cut tomatoes in half. Heat in small saucepan on medium heat. Add oil, shallot and garlic. Cook for 2 minutes. Add in tomatoes, sugar and vinegar. Cook on medium-low heat until liquid evaporated and jellylike consistency is achieved.

6. To make the bisque: Heat oil in large saucepan. When hot, add shallot, leek, mushrooms and garlic. Cook for about 10 minutes, stirring occasionally, until nicely caramelized.

7. Deglaze sherry wine and cook until evaporated. Stir in potato and bouquet gami. Cook for 2 minutes.

8. Pour in stock and bring to a boil. Add seasoning to taste. Simmer for 15 to 20 minutes.

9. Remove bouquet gami. Blend in food processor or blender until smooth. Pass through sleeve in clean pan. Add in heavy cream. Taste for seasoning. Set aside.

10. Use small ring mold to assemble napoleon. Begin with layer of spinach, mushrooms, roasted red peppers and corn. Repeat process until mold is full. Keep mold until all other components are complete. Pour bisque into bowl. Place dollop tomato jam in bowl. Drizzle with extra virgin olive oil and freshly cracked black pepper.

Recipe by Northwestern University, Evanston, Ill.

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code