Wild Mushroom Bisque with Arugula Pesto Recipe | James Beard Foundation

Name: Wild Mushroom Bisque with Arugula Pesto Recipe | James Beard Foundation
Ingredients: 1 1/4 pounds (about 3) onions, thinly sliced; 4 ounces unsalted butter; 1 tablespoon flour; 1/2 cup white wine; 2 pieces fresh lemongrass, each 12 inches long, cut in half; 1/4 chipotle pepper, finely chopped; 2 tablespoons roasted garlic; 1 1/2 quarts beef stock; 1 1/4 pounds wild mushrooms (portobello, oyster, and shiitake), brushed or washed clean, and sliced. Reserve a few oyster mushrooms for garnish.; 1 pint heavy cream; 2 tablespoons fresh lime juice; Salt; pepper; 1 cup extra virgin olive oil; 2 large bunches arugula, cleaned; 1/2 cup fresh spinach, packed; 1/4 cup pine nuts; 1/4 cup Parmesan cheese; 1 tablespoon balsamic vinegar; 1 tablespoon sugar; 1 teaspoon freshly ground pepper

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Chipotle peppers are actually smoked and dried jalapeños. They are available in Mexican markets or gourmet shops.

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Ingredients

1 1/4 pounds (about 3) onions, thinly sliced
4 ounces unsalted butter
1 tablespoon flour
1/2 cup white wine
2 pieces fresh lemongrass, each 12 inches long, cut in half
1/4 chipotle pepper, finely chopped
2 tablespoons roasted garlic
1 1/2 quarts beef stock
1 1/4 pounds wild mushrooms (portobello, oyster, and shiitake), brushed or washed clean, and sliced. Reserve a few oyster mushrooms for garnish.
1 pint heavy cream
2 tablespoons fresh lime juice
Salt
pepper
1 cup extra virgin olive oil
2 large bunches arugula, cleaned
1/2 cup fresh spinach, packed
1/4 cup pine nuts
1/4 cup Parmesan cheese
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 teaspoon freshly ground pepper