Last weekend in Northern Michigan we participated in the Leelanau Wine Association’s Toast of the Season event. At that event (when you have your ticket in hand) you get a generous taste of a specific wine paired with a small plate of food. We sampled chicken jalapeno soup, roasted tenderloin with basil butter, polenta with marina, thai chicken wings and lots more. One of our favorites was a delicious Mushroom Brie Bisque paired with a chardonnay. They weren’t offering up the recipe so I’ve been hunting on the Internet all week to see if I could come up with something close. I’ve taken a bit from three or four different recipes to come up with the following. I thought I’d share it with you too, if you have a chardonnay chilled and ready all the better.
Mushroom Brie Bisque
1/4 cup butter
2 shallots, minced
4-6 portobello mushroom caps, cleaned and diced
8 ounces cremini mushrooms, cleaned and diced
1/4 cup flour
6 cups beef stock
2 cups heavy cream (or half and half)
8 ounces Brie cheese, rind removed and cubed
Heat butter in a large saucepan over medium high heat. Add mushrooms and shallots, and sauté until most of the water has cooked out of the mushrooms and they are soft, at least 5 minutes. Dust with flour and cook until you have a blonde roux – 3-5 minutes more.
Add stock and bring to a boil. Reduce heat to medium low and simmer for 15 minutes. Add cream & cheese. Stir until melted and heated through – do not bring back to a boil. Salt & pepper to taste. Sprinkle chives on each serving.