Ep.11 Wild Mushroom Bisque

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Published date: 
Saturday, November 18, 2017 - 12:15am
Produced for (Program name): 

Saint James’


Mushroom Sage Bisque




2 cups        mushrooms of your choosing, chopped

1 cup        mushrooms of your choosing, whole caps

2 cups        onion, diced

as you like    garlic, diced     

as you like    garlic, whole cloves    

as you like     butter (enough to cover mushrooms, onions & garlic)

as you like    corn starch or flour (enough to make paste)

as you like    half & half (to consistency desired)

as you like    cups water or milk (depending if you want thicker or soupier bisque)

spices:        (as you like) but at least sage, salt and pepper divided in half (or 2 dumps):

1 tablespoon    ground sage (to start)

1 tablespoon    salt    

1 tablespoon    ground pepper

garnishes:        (as you like) mushrooms caps, shredded cheese, scallions, hot sauce



Melt butter over low heat in large pot. Add chopped mushrooms, garlic and onions. Sauté until onions are translucent. Add 1st dump of spices. Add corn starch. Continually stir over a low heat until paste forms. Slowly pour in half & half. Simmer for 10 minutes, continually stirring. Blend ingredients in blender until smooth. Return to a new pot and simmer for 45 minutes. Add 2nd dump of spices, mushroom caps and whole garlic cloves. Gently simmer for another 15 minutes. Adding extra milk or water if the bisque gets too thick. Serve hot with garnishes of your choice.


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