Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oyster Bisque With Mushrooms and Wild Rice Recipe
    Lost? Site Map

    Oyster Bisque With Mushrooms and Wild Rice

    Oyster Bisque With Mushrooms and Wild Rice. Photo by French Terrine

    1/2 Photos of Oyster Bisque With Mushrooms and Wild Rice

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    French Terrine's Note:

    I like to serve oysters on special occasions.This bisque is based on a recipe from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. It begins by first making your base by sauteing onion and celery in butter, adding rehydrated wild mushrooms, then seasoning with thyme and nutmeg, making a rue with some flour, then stirring in your juices from the rehydrated wild mushrooms, oyster liquor, fish stock, and sherry. While the soup base simmers, prepare wild rice, and saute your fresh mushrooms. This is where you can really be creative with different types of mushrooms, like my fave, Hen of the Woods, AKA Maitake, which adds an intense earthiness and an interesting texture. Once the soup base has simmered, add in your light cream and blend with an immersion blender. Add in your sauteed mushrooms, wild rice, and oysters.The base and the wild rice can be made ahead. The original recipe uses heavy cream and cream sherry. Makes a lovely first course for a holiday dinner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor.
    2. 2
      Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely.
    3. 3
      Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a "pinch.").
    4. 4
      Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally.
    5. 5
      While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture.
    6. 6
      Also while soup is simmering prepare wild rice according to package directions.
    7. 7
      Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms).
    8. 8
      Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl.
    9. 9
      Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Oyster Bisque With Mushrooms and Wild Rice

    Serving Size: 1 (396 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 376.4
     
    Calories from Fat 127
    33%
    Total Fat 14.1 g
    21%
    Saturated Fat 7.7 g
    38%
    Cholesterol 60.7 mg
    20%
    Sodium 343.6 mg
    14%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.4 g
    13%
    Protein 15.6 g
    31%

    The following items or measurements are not included:

    dried wild mushrooms

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites