Kennett Square Mushroom Bisque

Step 1:

  • Preheat oven to 375 degrees. On a baking sheet, season crostini with olive oil, salt and pepper. Bake in oven for 6-8 minutes (Golden brown).

Step 2:

  • Pour contents of the soup into a medium sauce pot. Slowly bring to a boil. (5-10 minutes). Remove crostini from oven. With a slotted spoon remove some of the mushrooms and garnish the crostini.

Step 3:

  • Ladle soup into bowls, garnish with fresh picked thyme and creme fraiche. Lay crostini across the rim of the bowl. Enjoy

Ingredients:

Bisque (Cremini Mushroom, Maitake Mushroom, Shallot, Vegetable stock (onion, garlic, carrot, mushroom, water) Yellow Onion, Thyme, Rosemary, Bay Leaf, Peppercorn, Heavy Cream, Blended Oil, Garlic, Salt, Pepper, Whole Milk, Sherry Vinegar) Creme Fraiche, Sourdough (flour, yeast, salt, water)

How We Got Here:

Your Kennet Square mushroom bisque is crafted from locally sourced Maitake and Cremini Mushrooms. Sautéed with aromatics, and deglazed with sherry vinegar. We take this soup base, add our house made vegetable stock, simmer for a few hours and blend with heavy cream/whole milk. We pass this soup through a chinois which gives it is smooth the velvety texture. All the remaining ingredients are carefully prepped and packaged ready for you, the home cook to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Joseph Drouhin Chorey Les Beaune

Premium Wine Recommendation: Domaine Louis Jadot Clos de Malte Santenay

Where do you get the finest mushrooms in the US?  Nowhere but in Kennett Square, referred to as the mushroom capital of the world and a region that produces over 50% of the mushrooms for the entire US.  We don’t want to overpower the smooth, earthy aromas and flavors of this dish, so let’s heighten them with a wine that also features a hint of earthiness and mushroom aromas; Pinot Noir.  This grape is one of the more finicky grapes to grow and just as difficult to coax into a fine wine. Yet it is grown, fermented and bottled all over the world, mostly in cooler climates.  It’s legend that those who love the Pinot Noir varietal have made it their quest to seek out their favorite version. The grape is chiefly associated with the Burgundy region of France and is used to make still wines as well as champagne and sparkling wines. You can find outstanding versions of Pinot Noir in Oregon, California, South Africa, Australia, New Zealand and many other wine regions.  The varietal is famous for its tremendously broad range of bouquets, flavors, textures and impressions that it can produce, which sometimes confuses consumers. Generally, the wines tend to be of light to medium body with an aroma reminiscent of black and/or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. However, traditional red Burgundy is famous for its savory fleshiness and earthiness/mushroom aromas. The wine pairing mirrors the mushroom flavors of the bisque with a hint of mushroom aroma in the wine such that the combination enhances the flavors and elevates the experience to a new level.

The recommended wine is Joseph Drouhin Chorey Les Beaune (PLCB $23.99). This is a very pleasant expression of Pinot Noir at a great price.  The aromas have some intensity and fruit. On the palate, it’s a a graceful, round body and texture. It has an outstanding aftertaste, with a hint of blackberry jam. Seek out the 2015 vintage as it gains a wild blackberry dominant aroma and takes on the distinctive aroma of truffles and earthiness that we want to match with the dish.

The premium recommends wine is Domaine Louis Jadot Clos de Malte Santenay (PLCB $31.99). This wine is a bright and floral expression with strawberry aromas but that famous silky dry-earth tannin that works very well with this dish.