What an intense start to the year. On top of managing multiple projects and a growing to-do list at work, I had to take Rookie to a veterinary ophthalmologist to treat a corneal ulcer in her left eye. (She handled the keratotomy like a champ and seems to be recovering. We have a follow-up appointment later this month to confirm that the surgery was a success.)
Fortunately, I prepared a big pot of lobster mushroom bisque last Sunday to help fuel me throughout the week. It’s one of many “life-changing,” plant-based recipes in Charity Morgan’s soon-to-be-released cookbook, Unbelievably Vegan … and boy is it good!
While I needed to go to a few grocery stores to procure the ingredients, it was well worth the effort. Lobster mushroom bisque is rich, creamy and flavorful, thanks to the addition of homemade cashew cream, saffron and dry sherry, among other things. I guarantee you won’t miss the dairy or meat.
Recipe adapted from Unbelievably Vegan.
- 1 cup raw cashews
- 1 cup unsweetened nut milk
- ½ teaspoon kosher salt
- 1½ ounces dried lobster mushrooms
- 6½ cups boiling water
- ½ teaspoon saffron
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 fennel bulb, diced (reserve fronds)
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- 1 cup dry sherry
- 1 6 oz. can tomato paste
- 1 bay leaf
- ¼ cup nutritional yeast
- 2 teaspoons sugar
- 1 teaspoon kosher salt, plus more, to taste
- ¼ teaspoon ground white pepper
- freshly ground black pepper, to taste
- Place cashews in a medium bowl and cover with cold water; cover and let stand at room temperature for at least 3 and up to 12 hours. Drain well and transfer to a food processor.
- Add nut milk and salt and purée until smooth. Set aside.
- Place dried lobster mushrooms in a large bowl and cover with boiling water; cover and let stand until they are soft, about 30 minutes. Remove mushrooms from liquid and chop; reserve soaking liquid.
- Strain reserved lobster mushroom soaking liquid through a fine-mesh sieve; add saffron and set aside.
- Heat vegetable oil in a large pot over medium-high heat. Add onion, fennel, carrots and celery and cook, stirring occasionally, until very tender, 8-10 minutes.
- Add sherry and simmer until almost evaporated, 3-5 minutes.
- Add tomato paste and cook, stirring constantly, for 1 minute.
- Add reserved lobster mushroom soaking liquid with saffron, bay leaf and half of the chopped lobster mushrooms and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Remove from heat, discard bay leaf and purée.
- Add prepared cashew cream, remaining chopped lobster mushrooms, nutritional yeast, sugar, salt and white pepper. Bring soup to a simmer and cook until heated through. Season with additional salt and black pepper to taste. Garnish with reserved fennel fronds.
