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.
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.
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.
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.
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.