Thursday, October 21, 2010

Mushroom Bisque with Scallops and Crabmeat

Just finished making my dinner. I had been craving mushroom soup for like a week. I love, love, mushrooms. They are so easy to cook the right way, its so depressing to see them done wrong. When they are right they are OH sooo right.

So here it is.


This is a terrible excuse for a recipe but hopefully you can follow.

Mushroom Bisque with Scallops and Crabmeat:

16oz mixed mushrooms
8oz fresh chanterelles
8oz reconstituted dried mushrooms with 1cup H2O or other steeping liquid
1 small container of heavy cream
3 small cloves of garlic
1 med shallot
3 med leaves of sage
4-5 thyme sprigs
1/4 tsp dried time
pinch dried tarragon
1cup fino sherry
2-3 cans of chicken broth (small) (or 3cups plus homemade, i didn't have any so i did cans and bullion)
2tbsp maple syrup
1/2 cup dry white wine
Olive Oil
Salt and Pepper

Sautee all fresh mushrooms in half butter and half olive oil. When soft add salt  and pepper to taste. Continue to sauté until lightly browned. Add garlic, shallot, and herbs. Stir for a minute. Deglaze with liquid from reconstituted mushrooms and add them in too. Allow to reduce till the pan is almost dry. Deglaze with 1/2 of sherry. Allow to reduce. Deglaze with white wine. Allow to reduce. Deglaze with 1/2 cream. Allow to reduce. Deglaze with 1/4 cup chicken broth. Allow to boil 1min. Add 1tbsp maple syrup. Taste broth and adjust seasonings and sherry/chicken broth/wine to desired flavor. Allow to simmer for a few minutes. Reserve enough of the mushrooms to decorate bowls, and then blend away. Taste frequently and adjust flavors as necessary.

Leek Puree:
1 Leek
white wine

Sautee the leek in butter until tender. add enough white wine to begin to blend. Bring to desired consistency with h2o.

Scallops are easy. Remove them from the refrigerator early enough to allow them to come up to a warmer temp. Maybe like 10min before you are going to use them. Place them on a paper towel and cover with a 2nd paper towel, to wick away surface moisture. Just before using salt and pepper one side of the scallops, place this side down in the pan. Be sure you have a very hot pan. Melt some butter, or butter oil mixture and add scallops. Allow to brown. They will release from the pan when they are browned. Flip, allow to brown or at least cook through (you can hide this side if it isnt brown and the scallop is overcooking. Youll get the hang of it eventually)

Just sauté enough crab meat for garnish in a pan with some butter to warm it through.

Thats the gist of it.

If you plan to make this and need better guidelines just ask.


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