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October 2008

Reflection:

A few years back traveling through Italy, I fell in love with a small village of Monton. It reminded me of the rustic part of Brittany with its forest and rolling hills. In Umbria ,the village of Monton celebrates the Festa del Bosco . A Slow Food Festival bringing together cooks, food artisans, farmers and academics to promote world food sustainability. This area is well known for its truffles and porcini mushrooms growing under oak trees popping up through the earth. Taking our willow basket and walking stick to the woods we gather a potpourri of mushrooms. Back home, we have a funghi fiesta from roasted to risotto, salads and soup. All washed down with a bottle of Amarone.

Tip:

. Brush and peel mushrooms, but avoid washing as they will absorb water and lose flavor.
  Pulverize dried porcini mushrooms in your spice grinder and add to your bisque to fortify the taste.

. Use mushrooms that are in season to showcase their flavor profile.

. To enhance the flavor of the bisque, a splash of sherry wine or tawny port wine will do the trick.

 


Recipe:

"Portobello Mushroom Bisque"
Truffle Oil, Pine Nuts, Lemon Mascarpone
serves six


Mushroom Bisque
 8 large portobello mushroom caps
1/4 cup olive oil
1/2 cup diced pancetta
1/2 cup peeled, chopped shallots
5 cloves chopped garlic
1/4 cup all purpose flour
1 cup peeled, diced celery root
1 tablespoon chopped marjoram
6 cups vegetable stock
1/2 cup heavy cream
1/4 cup dried porcinis
1/4 cup Marsala pinch nutmeg
to taste sea salt and freshly ground black pepper

Remove mushroom stems and gills. Chop. Add oil, pancetta, shallots and garlic to large sauce pot over medium heat. Cook 3 minutes. Add flour. Cook 1 minute. Add mushrooms, celery and marjoram. Cook 5 minutes. Add stock and cream. Bring to boil. Reduce heat to simmer. Cook 20 minutes. Puree in blender until smooth. Return to stock pot. Bring to simmer. Add dried porcinis to spice grinder. Process to a powder. Transfer to small mixing bowl. Whisk in Marsala and nutmeg. Fold in to mushroom soup. Season to taste.



Lemon Mascarpone
3 tablespoons mascarpone cheese
1/2 teaspoon lemon zest
2 teaspoons chopped tarragon leaves
to taste sea salt and freshly ground black pepper

Combine all ingredients until smooth. Season to taste.


Presentation
2 tablespoons toasted pine nuts
6 sprigs marjoram
1 tablespoon truffle oil
Ladle soup into warm bowls. Spoon mascarpone in center. Garnish with pine nuts and marjoram. Drizzle with truffle oil.

 


 

Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California





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