Mushroom Walnut Bisque with Ricotta Salata
Splurge on high-quality wild mushrooms for this recipe—we especially love oyster, enoki, and shiitake varieties.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Saucepan
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Stove
- Peeler
Ingredients
- 8 tablespoons 1 stick unsalted butter
- 2 cups assorted wild mushrooms (chopped)
- ½ cup walnut pieces
- 1 medium yellow onion (chopped)
- 1 medium carrot (chopped)
- 1 celery stalk (chopped)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 cloves garlic (chopped)
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 cup heavy cream
- ½ cup chopped fresh parsley
- 1 cup shaved ricotta salata
- Walnut oil (to garnish)
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