Lobster Mushroom Bisque - Foraged

Lobster Mushroom Bisque

Dried lobster mushrooms give you the decadence of a classic bisque without the price tag or hassle of shellfish. Buttery and velvety, this soup will transport you to a cozy cafe on a stormy seaside.

Do Lobster Mushrooms Taste Like Lobsters?

Yes and no – fresh lobster mushrooms have a certain briny aroma and bouncy texture, much like lobster meat. The dried ones you’ll use here will be a little more mild. Expect a flavor the toes the line between mushroomy, fishy, and meaty. This soup is a great serve for those who don’t love a fishy flavor.

Do I need to Rehydrate the Dried Mushrooms?

In this case, you’ll rehydrate them by soaking them in hot broth or water. This will give you plump mushrooms as well as a flavorful stock to use in the soup – it’s two steps in one!

And speaking of steps: if you’re able to multitask, you can make the stock and mushroom meat at the same time you’re building the soup, which will dramatically cut down the total time you spend cooking.

Where can I get Lobster Mushrooms?

Great question – check out our marketplace where you can purchase them directly from foragers and cultivators! And you can read more about lobster mushrooms here.

soak mushrooms to make a stock
brown and season mushroom meat
cook soup
blend

Lobster Mushroom Bisque

Dried lobster mushrooms give you the decadence of a classic bisque without the price tag or hassle of shellfish. Buttery and velvety, this soup will transport you to a cozy cafe on a stormy seaside.
Prep Time10 mins
Active Time45 mins
Total Time55 mins
Course: Entree, Soup
Cuisine: Foraged
Keyword: bisque, lobster, lobster mushroom
Yield: 5 servings
Calories: 250kcal
Cost: 10

Equipment

  • 1 Medium Pot
  • 1 Large Pot
  • 1 blender or immersion blender

Materials

Lobster Mushroom Stock

  • 4.5 cups broth or water
  • 2 cups dried lobster mushroom pieces

Lobster Mushroom Meat

  • 1 tbsp butter
  • rehydrated lobster mushroom pieces [from 2 cups dried]
  • 2 tbsp chopped wild garlic chives [or 2 tbsp chopped parsley stems & 1/4 tsp garlic powder]
  • fish sauce or salt, to taste
  • lemon juice, to taste

Lobster Bisque

  • 2 tbsp butter
  • 1 cup chopped medium yellow onion
  • 1 cup chopped medium celeriac knob [or celery stalks]
  • 1 cup chopped wild carrots & burdock root [or chopped cultivated carrots]
  • 2 tbsp chopped fresh wild herbs [try carrot tops, cleaver, thyme, and spruce tips]
  • 1 tbsp dried wild herbs [try peppergrass, rosemary, spicberry, bayberry]
  • 4 bulbs wild garlic [or 2 cloves cultivated garlic]
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • 3/4 cup dry white wine
  • 4 cups lobster mushroom broth
  • 6 northern bayberry leaves [or 2 bay leaves]
  • 1 2 x 2 piece kombu [optional]
  • 1/2 of the browned garlic mushroom meat
  • 1/3 cup black walnut milk [or heavy cream]

Instructions

Lobster Mushroom Stock

  • 1. Bring the broth or water to a boil in a medium pot. Remove from heat, and place dried mushrooms in the pot. Soak for 30 minutes, and then drain, reserving both the liquid and the rehydrated mushrooms. Chop the mushrooms into bite-size pieces.

Lobster Mushroom Meat

  • 1. Melt butter in a pan set over medium heat. Add the rehydrated lobster mushroom pieces in an even layer, tossing to coat in the butter. Cook undisturbed until mushrooms begin browning on the bottom, 3-5min. Toss and repeat the browning process. Season to taste with fish sauce or salt.
  • 2. Remove from heat and mix in the chopped wild garlic chives and lemon juice to taste. Divide the mixture into two bowls, and set aside.

Lobster Mushroom Bisque

  • 1. In a large pot set over medium-low heat, add the butter, onion, celeriac, carrots/burdock, and fresh herbs. Cook gently, stirring occasionally, until the vegetables have softened and onions are translucent, 10-12min.
  • 2. Add in dried spices, wild garlic, and tomato paste. Stir and cook until fragrant, 1-2 minutes. Sprinkle in flour, stirring to coat, and cook for 2-3 min. Deglaze the pan with the white wine.
  • 3. Add all of the lobster mushroom stock and half of the browned mushroom meat, and bring to boil. Add the bay leaves and kombu, reduce heat, and simmer until liquid is slightly reduced, about 20min.
  • 4. Remove the bay leaves and kombu and transfer the soup to a blender with the black walnut milk (or, use an immersion blender) and blend until smooth and homogeneous. Return to stove and gently heat to serve.
  • 5. Serve bowls of the bisque with the reserved mushroom meat on top, sprinkled with extra wild garlic chives.

1 thought on “Lobster Mushroom Bisque”

  1. JB here – I developed this recipe because I love a creamy, blended soup with a bright color! Let me know what you think of this one (especially if you make it!)

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