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.
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
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!