Roasted Mushroom and Garlic Bisque with Pan-Toasted Baguette
Designed to be paired with a Maine saison, this soup can be enjoyed year round.
This pairing, which brings together mushrooms and saison, is all about the umami experience. The brewery recommends its “seaweed saison,” which is brewed with Maine-grown organic wheat, oat, and spelt from Maine Grains and locally harvested dulse, kelp, and Irish moss seaweeds, which are then fermented with Brettanomyces. You should be able to find a local savory saison that pairs just as well, as many brewers are experimenting with alternative grains and umami ingredients in their beers.
1 pound wild mushrooms, preferably oyster, trumpet,
and lion’s mane, cut into bite-size pieces
4 tablespoons mild extra-virgin olive oil
1 head garlic
¼ cup plus 2 tablespoons light cream
2 tablespoons cornstarch
4½ cups vegetable stock
¼ teaspoon freshly ground black pepper
⅛ teaspoon freshly ground white pepper (optional) 3 sprigs fresh thyme
1 baguette, halved horizontally and cut into 8 slices 4 tablespoons (½ stick) unsalted butter, at room
Preheat the oven to 400º. Line a baking sheet with parchment paper.
Add the mushrooms to the prepared baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Cut the head of garlic horizontally in half and rub both cut sides with 1 tablespoon of the olive oil. Add to the baking sheet with the mushrooms and roast for 20 minutes, or until the mushrooms start to brown at the edges. Continue to roast the garlic, as needed, until browned all over. Let the garlic cool, and once it’s cool enough to handle, peel it and discard the skins.
In a small bowl, whisk together the light cream and cornstarch until no lumps remain. Set aside.
In a deep pot, combine two-thirds of the mushrooms with the peeled roasted garlic, the vegetable stock, and black and white pepper, if using. Use an immersion blender or food processor to purée until smooth then place over medium heat and bring to a boil. Slowly incorporate the cream and cornstarch slurry, stirring continuously. Return to a boil and continue boiling until the soup is thick, about 1 minute. Stir in the rest of the mushrooms and the leaves of the fresh thyme.
When ready to serve, heat a medium skillet over medium heat. Spread butter on one side of each baguette slice then add to the skillet, buttered side down, and toast for 2 to 3 minutes, until golden brown.
Divide the bisque among bowls and serve hot with the toasted baguette.
Excerpted from The Craft Brewery Cookbook: Recipes to Pair with Your Favorite Beers by John Holl (Princeton Architectural Press, 2022).
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