Thursday, October 14, 2010

Wild Lobster Mushroom Soup

We interrupt your regularly scheduled guest post to bring you this important announcement.  Cannonball!  Just Kidding.  I received in the mail hand-foraged fresh wild Lobster Mushrooms from Marx Foods

Now is the time to check out Marx's website for an amazing array of fresh in-season wild mushrooms that are native to the mountains of the Pacific Northwest.

Lobster mushroom is actually a fungus that parasitized either a Russula or Lactarius mushroom.  The fungus creates a bright orange cover on the surface of the mushroom.  Eventually the fungus transforms the shape of the host mushroom twisting it into wild contortions.  Luckily for us it is totally edible and safe for human consumption.  Please be careful when eating wild mushrooms, as not every species is edible, and some are quite poisonous.

The flesh of the lobster mushroom is quite firm and it has a hearty meaty mouthfeel.  Soups for me are special.  I am very particular about how I serve my soups.  Soups in my kitchen are always pureed for a silky, velvety mouthfeel.  Although, I like to include a garnish of the main ingredient.  No mas talking.

Enjoy...



Fresh Wild Lobster Mushrooms

Garnish: Sauteed Lobster Mushroom, Gorgonzola Cheese, Raw Sunflower Seed Kernels

Pureed Lobster Mushroom Soup, White Truffle Oil, Minced Chervil


Wild Lobster Mushroom Soup



Blended oil
Unsalted butter
4 cups fresh wild lobster mushrooms - cleaned & chopped
1 large white onion - chopped
3 carrots - peeled & chopped
350 ml white wine
1 tbs cognac
1/2 lime - juiced
32 oz beef stock
Sea salt & black pepper - to taste

In a stockpot heat the blended oil over medium heat.  Add the butter.  Once the butter melts and foams, add the chopped mushrooms.  Saute the mushrooms until golden brown.  Add the onion and carrots.  Cook until soft.  Deglaze with the white wine.  Add the cognac & lime juice.  Reduce by half.  Add the stock.  Season with salt and pepper.  Simmer for 1 hour.

Using an immersion blender puree until smooth.  Strain through a fine mesh strainer.

That's it for now...till we exchange a few words again...Peace!

45 comments:

  1. Every once in a while there is a recipe that comes into by blog reading list that almost stops my heart! This is one of them. I've never heard of this mushroom before (and I love mushrooms) and it's making me weak in the knees. Your execution with this soup is truly divine. It should be bottled and shipped straight to my house ;o)

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  2. Truffle oil, now that's an extra touch. Love the sauteed and pureed combined together. The touch of Gorgonzola must go wonderful with this kind of mushroom. I use Camambert sometimes for wild mushrooms so the cheese does not overwhelm, but I am not familiar with this wild thing. Sunflower seeds..a bit of crunchiness , perfect!

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  3. OK, I am going to admit when I read this initially, I thought it was lobster and mushroom soup, not a lobster mushroom. Obviously I've never heard of it hehe. It looks gorgeous and exactly like lobster meat, hence its name! Your soup looks so delicious! Love that you use a bit of the main ingredient as a garnish- genius. Looks beautiful. Can I use any other mushroom? I doubt lobster mushrooms are in abundance in Germany..

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  4. Wow... and truffle oil too? I'm in love with this dish. The end.

    Great job, as always!

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  5. I'm having a very busy day. A bowl of raisin bran cereal with a banana is the lunch I sat down with, clicked on my computer and there you are with this enticing bowl of deliciousness! Obviously you have completely spoiled my lunch but I'll forgive you. We are in the land of morels. There are morel forages everywhere, always keeping their location top secret even if it's on your own land!! I'm not only happy to have this recipe, but the website as well.

    Happy eating!

    Best,
    Bonnie

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  6. I've only seen dried lobster mushrooms, never fresh ones! I must say, I know you have a certain way you make/plate your soups, and I am truly a fan of it. I love how refined it looks and the layers of textures and flavors. Bellissima!

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  7. I adore lobster mushrooms...and this is my favorite flavor combination for these precious babies...a beautiful creamy soup :)

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  8. well, this was a very informative post. I loved learning about a new type of mushroom!!! your soup looks awesome.

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  9. Wow- that looks so beautiful. We're also in morel land here, but I remember the lobster mushrooms from my days in the Northwest. I love the addition of sunflower seeds. They're a staple in our house, but I've never thought to use them in soup. Great idea!

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  10. Hey Lazaro,

    These are three of my favorite things all in one dish; lobster, mushrooms, and soup. Although I know there aren't any real lobster in the soup, but the name and look of the mushroom is enough to fool my appetite. Yup, I'm naive like that :-D. This super looks and sounds divine! I love that you also used cognac in this soup. When I have shark fin soup, I always drizzle a bit of cognac in, and of course save some for drinking ;). Another wonderful dish, Lazaro.

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  11. This recipe is timely for me, indeed. I just saw lobster mushrooms for the first time at the Ferry Building in San Francisco this week. I was blown away by their intense color and the wild shapes. So enticing!

    Really like the addition of the cognac and the sunflower seeds in the garnish. What an elegant dish!

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  12. What a luxurious soup! I would love to have this right now...! Lobster, mushrooms and truffles sound like a wonderful combo!

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  13. A gorgeous wild lobster mushroom (which I've not heard of), truffle oil and a dash of cognac. It can't get any better than this!
    Sam

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  14. Wow, great post.
    Always learning new stuff here.
    Such elegant soup ♥

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  15. The look of this soup and the ingredients are just scrumptious, white truffle oil with wild lobster mushrooms- what a perfect starter for a fall dinner party:)

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  16. amazing flavor here must have been spectacular as it looks!

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  17. I've never heard of a lobster mushroom, but I had lobster last night for my birthday dinner!...I love soup too and this one sounds uniquely wonderful!

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  18. I have never heard of lobster mushrooms, I am going to have to give Marx a try! Your soup looks heavenly, that white truffle oil sounds like the perfect addition to incredible soup!

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  19. wow great soup and how cool are those mushrooms!

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  20. A comforting soup.I have never heard of lobster mushroom too. Must look around see whether this is available at the local market.

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  21. i have dried lobster mushroom left and didnt know what to do with it! that's great to know about a brift info about it. you've posted several soup recipes by using an immersion blender. it makes me wnat to own one now so that i can make silky soup!

    cognac? guess what, i have a half bottle left in a pantry when i made chicken stew a while ago!

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  22. The lobster mushrooms look interesting and pretty. That's lovely soup...mmm

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  23. Oh dear, MUSHROOMS, CHAMPIGNONS...the best thing for an awesome autumn evening. I must make my soups with that silky mouthfeel as well; food must not just taste good, it has to FEEL GOOD TOO! And mushrooms do the trick. I have never had lobster mushrooms but this is a must find! I make my cream of mushroom soup in a purée with roasted chestnuts.....OMG your eyes roll back in pure joy.

    YOU ARE THE MAN OF THE HOUR, LAZARO! KEEP COOKIN'...Anita

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  24. Named perfectly, aren't they?
    What a divine bowl of soup you've concocted! The color alone would make me pick up a spoon. And the little touch cognac and lime juice? Yum.

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  25. How utterly luxurious! I did think there would be lobster in this, but even without, it's still wonderfully decadent. I've never seen lobster mushrooms and doubt I can even find it here but looking at your beautiful soup will satisfy, for now.....

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  26. Such decadence! I kept looking for cream in the recipe, but there's not any. What a beautiful bowl of soup!

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  27. I love being introduced to new ingredients, and this mushroom sure is a beauty. I wonder if I could find it in the market around here? The soup sounds flavorful and definitely velvety smooth!

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  28. Holy.... I thought I was o.k. with not eating "grown up" food like this anymore. Dang kids are crampin my style! ;-) I'll have to live vicariously through your blog until I can get a babysitter and make this baby! What a wonderful comb of flavors, gorgonzola, sunflower seeds and truffle oil, What a happy little lobster mushroom!

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  29. Wow. What a gorgeous soup - and I don't even like mushrooms! :-) How fun that the shrooms come from Washington. I was just out hiking in the woods last week and found some beautiful oyster mushrooms growing on a log. :-)

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  30. The way you describe that lobster mushroom as a parasite fungus -- mmm, you just make me want to eat that sucker, it sounds so delicious ;) Actually, I had the fortune to try lobster mushrooms once, sauteed, and they were out of this world. Now, I just have to get my hands on some more so that I can try your beautiful creamy (yet healthy!) soup.

    Have a great day, Lazaro!

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  31. This is a great soup, Lazaro... the lime addition is really subtle and wonderful... and what's not to fall in love with the rest of the ingredients, like cognac and truffle oil. I also love that you use chervil... it isn't used nearly enough. Lobster mushroom soup is on my list, Lazaro.. I love mushrooms!

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  32. Those lobster mushrooms are so cool. They really look like lobster meat! Soups prepared and presented this way are so elegant. That ingredients list has got me drooling.

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  33. I LOVE the lobster mushrooms, crazy goregous...can you tell I'm excited..and yes silky smooth (zohan) soup with a dash of cognac..oh heaven
    sweetlife

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  34. What a gourmet mushroom soup! Love these lobster mushrooms.

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  35. This mushroom soup looks amazing - wonderful velvety texture and a great combination of flavors together with all of the garnishes. I I especially love the addition of raw sunflower seed kernels. Nice!

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  36. I haven't heard of this mushroom before! The soup is so interesting with the wonderful flavors you have going on here. This isn't your ordinary mushroom soup! Wonderful!

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  37. Lazaro, when your post came via email to my inbox, I thought to myself: hmmm...lobsters with mushrooms? I've never heard or seen lobster mushrooms before! It's very interesting that you use beef broth instead of seafood stock. Any reason why? I like that you puree your soups and then put some of the main ingredient in for texture. Good idea and gives some "feel" to the soup. Do you use a chinoise when straining? I just use a small mesh sieve.

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  38. This looks totally intriguing! Lobster mushrooms are such a special treat, it is rare that I find this variety at the market.

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  39. Really yummy! Lovely presentation and love the burst of colour! Great work!

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  40. Oh my gosh - I am looking at heaven in a bowl, I can only imagine how amazing this soup tastes. Ah, to be back and checking out your blog for inspiration. Now if you could only give me time as well as wonderful ideas.

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  41. This soup has a smooth texture. It goes perfect with my grilled lobster meal.

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  42. This soup recipe is something unique. I have to try it first before including it to my list. We are in need of new soup recipes for our catering business in NYC.

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  43. Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/06/week-22-seafood-frenzy-friday.html

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