Mushroom Bisque with Pastry Top Hats

Mushroom Bisque with Pastry Top Hats
Photo by James Carrier


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

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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