Wild Mushroom Bisque

I used to hate mushrooms as a kid. I think it was mostly a textural thing, though the taste was never very appealing either.

I don't know when or where it happened, but somewhere along the transition to adulthood I started to really appreciate the culinary value of fungi. Maybe I grew out of my mother's genetics (hates mushrooms) and into my father's (loves mushrooms). Maybe I was influenced by the insights of Emily's Uncle Tom, whose experience as a chef made him keenly aware of the mushroom's capacity as a "flavor sponge" (while simultaneously infusing any dish with a earthy quality, kind of like parsley). Maybe I just got less picky and forced myself to like it. Who knows.

Now that I eat mushrooms and actually enjoy them, I figured it was about time that I cooked something centered around them. Fortunately for me, the Creative Loafing Food Blog had a mushroom bisque recipe up a few weeks ago, which the poster assured was "life-changing" -- particularly for ex-fungophobes. Perfect, right?

Of course, it's hard NOT to be "life-changingly" delicious when you use half a stick of butter and half a cup of cream. Diet eating this ain't. Delicious it is, though.

N.B.: this particular concoction comes courtesy of my sister, who I put to work in the kitchen while she was visiting Tampa on vacation. But hey, I did all her prep work for her AND was busy preparing the night's entree, Grilled Eggplant and Smoked Gouda Bruschetta. Hooray for sous chefs!

Someday soon I'll prepare this all by myself though.... as it is quite tasty.

 WILD MUSHROOM BISQUE
serves 4

• 2 tbsp olive oil
• 4 tbsp butter
• 1/2 medium-large white onion, finely chopped
• 3 cloves garlic, minced
• 8 oz wild/gourmet mushroom blend (baby bellas, shiitakes, oyster, etc.)
• 3-4 sprigs of fresh thyme
• 6 tbsp flour
• 1/2 cup dry white wine (sauvignon blanc, chardonnay, etc.)
• 14.5 oz veggie broth
• 1/2 cup heavy cream or half-and-half
• Salt and pepper, to taste
• Reserved sauteed mushrooms and thyme for garnish

In a large saute pan, heat the olive oil and butter over medium-low heat. Once the butter has melted, raise the temperature to medium heat and add the onion, garlic, and mushrooms. Saute for 8-10 minutes, or until most of the liquid from the mushrooms has evaporated.

Sprinkle thyme leaves into the mixture, then add in the flour and raise the heat a little bit more. Constantly stir for that the mixture doesn't burn and the flour gets evenly cooked.

Whisk in the white wine, let it simmer for 30-60 seconds and reduce a bit,  then whisk in the veggie broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally.

Once the liquid has reduced and is thick enough to coat the back of a spoon, whisk in the cream and let it simmer for another 5 minutes. Season with salt and pepper to taste. Spoon out a few cooked mushrooms and set them aside for garnish.

Remove the pan from the heat and let it cool before transferring the soup mixture to a food processor or blender. (Alternatively, you can use an immersion blender if you have one.) Puree the soup for a few seconds. Pour the finished bisque into bowls or teacups (the fancier, traditional receptacle!), garnish with fresh thyme and one or two cooked mushrooms, and serve warm.