Mushroom Bisque with Pastry Top Hats

Mushroom Bisque with Pastry Top Hats
Photo by James Carrier


  • ½ cup chopped celery
  • 1 package (10 oz.) frozen puff pastry shells, thawed
  • 1 ¼ pounds common mushrooms or chanterelles (see notes)
  • 2 cloves garlic, peeled and chopped
  • 3 cups fat-skimmed chicken broth
  • ¾ cup chopped onion
  • 1 large egg, lightly beaten
  • + 6 more ingredients
    • 1 slice bacon (1 oz.), chopped
    • Salt and white pepper
    • ¼ cup cognac or brandy
    • 1 ½ cups whipping cream
    • 1/3 cup dry white wine
    • Sherry-shallot butter (recipe below), optional

1. Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coar...

View full recipe at My Recipes


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