June 9th, 2014
Meatless Monday! Red Mushroom Bisque, Recipe, Easy, Vegan, Gluten Free, Rehoboth Beach VegFest, Friday, 6/13 through Sunday, 6/15, Rehoboth Beach, Delaware, Southern Delaware
Meatless Monday is a trend that has been taking the nation by storm…..just a day to stay away from meat!! So, as the weather in Rehoboth Beach turned a little cloudy, I thought that the Red Mushroom Bisque would be a good alternative to anything else you might have thought preparing.
First of all, the original recipe has been completely deconstructed….it is my own now. Hope you like it.
RED MUSHROOM BISQUE
2 tablespoons vegetable oil; more if needed
1 1/4 lbs. mushrooms…..I used two different types of mushrooms; your favorites will do.
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1/3 cup Sherry or Madeira wine….or a bit more, if you want to.
3 cups unsalted vegetable broth, plus more if desired.
2 cups almond cream (recipe will follow)
Chopped Chives for garnish
White Truffle Oil for garnish
Basil paste for garnish (found at grocery stores, by the fresh veggies)
Heat a large soup pot on medium high heat. Add the vegetable oil, then mushrooms. Cook, stirring often until the mushrooms begin to brown. Remove from the heat, spread on a plate and let them cool off.
Season the mushrooms with salt and pepper.
In the same pot, heat the olive oil over medium-high heat and add the onions, cooking them until translucent and slightly browned. Add the garlic, then, the Madeira or Sherry, scrapping the bottom of the pot.
Add 3 cups of unsalted vegetable broth and half of the cooled mushrooms. Simmer and remove from heat.
In your blender, blend the mushroom mixture. Return the blended mixture to the pot.
Whisk in the almond cream.
Heat the soup, having in mind that it could thicken as it heats up. If it does that, you can add a bit of the unsalted vegetable broth and that will take care of it. I don’t think you will have any problems, though.
ALMOND CREAM
1 cup raw almonds
1 large clove garlic
6 or 7 cocktail tomatoes cut in half….they are bigger than the grape tomatoes.
1/2 teaspoon sweet paprika
2 tablespoons balsamic vinegar
1/2 cup unsweetened almond milk
2 tablespoons of basil paste, found by the fresh veggies in the grocery store.
In a high powered blender or Nutri-Bullet, which is what I used, put all the ingredients and blend until smooth. That’s all! It will be like a cream, not totally smooth, but close to it.
Serve your Red Mushroom Bisque on a pretty bowl and garnish with chives, basil paste and drizzles of truffle oil. If you do not have truffle oil, you can use your favorite oil.
Enjoy!!
Last year, Rehoboth Beach VegFest was a one day event….this year is the whole week-end, but the day to really go and enjoy the tastings, recipes, and talks will be on Saturday, June 14th. All the details can be found at http://www.rehobothvegfest.org.
Have a great day!
Tags: 2nd Annual Rehoboth Beach VegFest, Activities, DE Beaches, Delaware Beaches, Easy, Gluten Free, gluten free recipe, Meatless Monday, Recipe, Red Mushroom Bisque, Rehoboth Beach VegFest, Southern Delaware, Summer at the Beach, Sussex County, Vegan Recipe, Visit Southern Delaware, What to do at the beaches
looks wonderful?
oops looks wonderful!!!!!!!!!!