Best Shiitake Mushroom Bisque With Pumpkin Recipes

WILD MUSHROOM AND PUMPKIN RISOTTO

Steps:

• In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up al dente. Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
• In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.;

PUMPKIN BISQUE WITH SMOKED GOUDA

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

SHIITAKE MUSHROOM BISQUE WITH PUMPKIN

Steps:

• Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
• Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
• Puree the mixture in a blender or a food processor.
• Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
• Serve sprinkled with pumpkin seeds and parsley.