- 1 lb fresh matsutake mushrooms, sliced thin
- 1 medium yellow onion
- 4 cups beef stock
- 4 tbsp butter
- 3 tbsp flour
- 8 tbsp half and half
- 2 tbsp olive oil
Saute mushrooms and onion in olive oil over high heat. The mushrooms will release most of their liquid after a few minutes, then reduce heat and simmer until most of the liquid evaporates. Add beef broth, bring to boil then reduce heat and simmer on low for 30-45 minutes.
Transfer mushrooms and onions to blender along with a cup or two of liquid. Blend on high speed until smooth. Transfer blended mixture back to stock and mix thoroughly.
Make a roux with the butter, flour and half and half. In a separate pan melt butter on medium heat, add flour and stir vigorously with a fork until butter produces dense bubbles, about 60-90 seconds. Add half and half and continue stirring vigorously until thickened, then stir roux into mushroom stock.
Serve. Fresh parsley would make a nice garnish on top.
Julia's mushroom bisque recipe calls for stirring in a few egg yolks at the end, and using a bay leaf in the stock. I haven't tried it with the matsutakes but I suspect it will detract from the unique nutty/woody flavor of the matsutake. I am curious however..