Mushroom Bisque

“Mushrooms and Merlot are one of the most enduring marriages; the deep earthiness of mushrooms nicely contrasts the rich fruit notes of Merlot and the delicate mushroom texture complements the long, textured finish of the wine.”
Tim Gleadall, AVV Culinary Director & Chef

Serves: 6

1 lb assorted mushrooms, chopped
1 small onion
1/2 stick butter, unsalted
1/3 cup all purpose flour
1 qt vegetable, chicken or beef stock
1/2 cup heavy cream
Salt and pepper to taste

Method of Preparation:
Preheat oven to 375˚. Line a rimmed baking sheet with parchment paper and scatter mushrooms and chopped onions in one layer. Roast for approximately 25 minutes or until just browned at edges. Remove from oven and set aside.

In a heavy bottomed sauce pan, melt butter over medium heat. Add flour to make a Roux, stirring until all flour has been absorbed, but not browned. Add stock and cream to the Roux and stir until slightly thickened.

Once thickened, add roasted mushrooms and onions plus any juices that have gathered from roasting. Using an immersion blender or stand blender, pulse mixture until desired consistency has been achieved. Salt and pepper to taste.