Every day in Long Island wine country I am excited by a new ingredient from my neighborhood to add to my recipes. Whether it’s wine from the numerous surrounding vineyards, oysters from Southold, bushels of corn, potatoes or potato chips or hand harvested sea salt, I can basically walk down the street and pick it up because someone here grows it or makes it.
So just to put our North Fork region over the top, we have a new addition to the neighborhood, Mushrooms. Long Island Mushroom Co. is owned by John Quigley and Jane Maguire who are growing Shitake Mushrooms and will soon be growing oyster mushrooms. I was so excited to get my 3 lb. box of super fresh Shitake mushrooms that I couldn’t wait to make a velvety mushroom bisque with this North Fork funghi. And if you don’t feel like cooking, you can try it this week at Cuvée.
Makes 4 servings
2 cups of diced mushrooms, sautéed in 1/4 cup of EVOO
3 cups of garden stock or roast chicken stock
1/4 cup of sautéed shallots
1/4 teaspoon of North Fork sea salt
1/4 teaspoon of fresh ground pepper, coarse
Blend 1/2 cups of sliced sautéed mushrooms (reserve some in case too thin or use for garnish) with the shallots and 2 cups of stock (save some stock) until completely smooth. If too thick, add more stock, if too thin, add more sautéed mushroom.
Once smooth, add salt and pepper and taste. Heat when ready to serve with 4 tablespoons of cream or half and half (optional).
Serve with crusty bread and a salad for a light dinner and pair with an earthy, fruit forward Cabernet Franc by Lieb Cellars, currently being poured at Cuvée.
