As promised, here is the mushroom truffle soup recipe from the Wedding Experience at Grand Del Mar that Mistyka Garcia attended last week. Enjoy!
Portobello Mushroom Bisque with Truffle Oil and Pine Nuts
Serves 6
8 large Portobello mushrooms
¼ cup olive oil
½ cup diced pancetta
½ cup chopped peeled shallots
5 cloves garlic, chopped
¼ cup all-purpose flour
1 cup diced peeled celery root
1 tablespoon chopped marjoram
6 cups vegetable stock
½ cup heavy cream
¼ cup dried porcini mushrooms
¼ cup Marsala wine
pinch nutmeg
to taste sea salt and freshly ground black pepper
Remove stems from mushrooms. Scrape and discard gills using small spoon. Cut caps into 1-inch pieces. Set aside. Add oil, pancetta, shallots, and garlic to large stock pot over medium heat. Cook 3 minutes, stirring often. Add flour. Cook 1 minute. Add Portobello, celery, and marjoram. Cook 5 minutes, stirring occasionally. Add stock and cream. Bring to simmer. Cook 20 minutes. Add dried porcinis to spice grinder. Process to a powder. Transfer to a small mixing bowl. Whisk in batches, transfer mixture to blender. Puree until smooth. Transfer back to stock pot. Return to low simmer. Season with salt and pepper.
Presentation
2 tablespoons toasted pine nuts
6 sprigs marjoram
1 tablespoon truffle oil
Ladle bisque into warm soup bowls. Garnish with pine nuts and marjoram. Drizzle with truffle oil.
Chef preparing the soup on-site at the Wedding Experience
