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Receta Lemon Mushroom Bisque From Portland's Palate
by Global Cookbook

Lemon Mushroom Bisque From Portland's Palate
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  Raciónes: 6

Ingredientes

  • 1 lb white mushrooms divided (20 to 24 hard mushrooms)
  • 1/2 c. fresh lemon juice divided
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. chopped shallots
  • 1/2 tsp dry thyme
  • 1 tsp salt
  • 1/2 x bay leaf
  • 1/2 tsp freshly-grnd white pepper
  • 2 c. half-and-half
  • 2 c. chicken broth
  • 1 tsp cornstarch dissolved in
  • 1 Tbsp. cool water
  • 1 Tbsp. chopped fresh parsley

Direcciones

  1. In a food processor, place half of mushrooms and half of the lemon juice. Process mushrooms till finely minced. Don't over process. Repeat with remaining mushrooms and remaining juice.
  2. In a heavy saucepan over medium heat, heat butter. Add in shallots and lightly saute/fry till softened, about 5 min. Pour in mushrooms, thyme salt and bay leaf. Saute/fry over moderate heat till all liquid evaporates, approximately 10 min.
  3. Add in pepper, half-and-half and chicken broth to saucepan and bring mix to a boil. Reduce heat and simmer 20 min. Add in cornstarch mix and simmer an additional 10 min, stirring constantly.
  4. Serve in warmed bowls with a garnish of chopped parsley and crusty French bread.
  5. This recipe yields 6 servings.