Vegan Morel Bisque
Creamy vegan morel bisque with rehydrated dried morels, porcini flavor, rice for body, and coconut milk. Soak, strain, blend, and garnish tips.
If you can’t get your hands on fresh morels, these dried morels give a fantastic earthy flavor. The porcini powder enhances the mushroom flavor, too!
Submitted by: Stephanie S. from Milwaukee, WI
Yield: 4 Servings
- Rehydrate dried morels, save and strain the soaking liquid to boost mushroom flavor.
- Do not rinse the rice; its starch helps thicken the bisque as it cooks.
- Blend cooked solids smooth, then finish with full-fat coconut milk and seasonings.
Spices
Featured in this Recipe
Preparation Instructions:
Heat ½ cup water in a kettle until boiling. Place the morel mushrooms in a heat-safe container, then pour the boiling water over the mushrooms. Let rest for 10 minutes, flipping as needed to fully saturate and let rest for another 5 minutes. Remove and squeeze out the mushrooms slightly over the heat-safe container to remove excess liquid, then give a quick rinse under cool water to remove any grit. Combine the mushroom liquid with the vegetable broth, straining it with cheesecloth or a coffee filter to keep out any dirt.
In a stock pot, heat the vegan butter over medium heat, and add in the shallots and potatoes. Cook for 8 minutes, stirring to avoid sticking to the bottom. Add in the rice and porcini powder and cook for another minute, then stir in the sherry, cooking to reduce by half and stirring occasionally to prevent sticking and burning. Pour in the vegetable stock and the chopped morels and bring it to a simmer. Cook for 20-25 minutes on low heat until rice and potatoes are very tender.
Scoop out the chunkier bits of the mixture and add to a food processor or blender. This can likely be done in one batch, but do as many as needed to puree to a smooth consistency. Start off by pulsing and gradually work to a higher speed. Once pureed, pour back into the stock pot. Stir in the coconut milk, and season with porcini salt and white pepper to taste.
To serve, garnish with olive oil, chopped chives, chopped parsley, fried shallots, or green onions.
You can also reserve a few mushrooms to garnish with as well.
thespicehouse.com
More About This Recipe
Normally I rinse any rice I use to remove excess starch, but do not do this for this recipe, as we want a thick, starchy soup.
Frequently Asked Questions
How do I rehydrate and clean dried morel mushrooms?
Pour boiling water over the dried morels and let them soak 10 to 15 minutes, flipping so they rehydrate evenly. Squeeze out excess liquid, rinse briefly under cool water to remove any grit, then strain the soaking liquid through cheesecloth or a coffee filter and add it to your stock.
Can I use fresh morels instead of dried?
Yes. Clean fresh morels under cool running water and pat dry. Use them chopped in the recipe and skip the soaking step. You may need a slightly shorter simmer since fresh mushrooms are more tender.
Why does this recipe say not to rinse the rice?
Leaving the rice unwashed preserves its surface starch. As the rice cooks and breaks down, that starch helps thicken the bisque and give it a silky, creamy body.
What can I use instead of rice to thicken the bisque?
You can use arborio rice for a creamier, faster breakdown, or add a small potato or two for extra body. For a grain-free option, stir in a cornstarch slurry or a tablespoon of tapioca starch near the end of cooking to thicken.
Can I skip the sherry or use a nonalcoholic substitute?
Yes. Replace sherry with an equal amount of dry white wine, or use vegetable stock with a teaspoon of apple cider vinegar or white wine vinegar plus a splash of white grape juice for acidity without alcohol.
What can I use instead of full-fat coconut milk?
Use cashew cream or full-fat oat or soy creamer for a similarly rich texture. If you have a tree nut allergy, try a thickened unsweetened oat milk or blended silken tofu for creaminess.
How should I store and reheat leftover bisque?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently over low heat, stirring often. If the soup separates or thickens after chilling, whisk in a splash of stock or water while warming to restore a smooth texture.
What are good garnishes and finishing touches?
Drizzle high-quality olive oil, sprinkle chopped chives or parsley, add fried shallots or green onions, and reserve a few whole morels for a mushroom-forward garnish.
How do I rehydrate and clean dried morel mushrooms?
Pour boiling water over the dried morels and let them soak 10 to 15 minutes, flipping so they rehydrate evenly. Squeeze out excess liquid, rinse briefly under cool water to remove any grit, then strain the soaking liquid through cheesecloth or a coffee filter and add it to your stock.
Can I use fresh morels instead of dried?
Yes. Clean fresh morels under cool running water and pat dry. Use them chopped in the recipe and skip the soaking step. You may need a slightly shorter simmer since fresh mushrooms are more tender.
Why does this recipe say not to rinse the rice?
Leaving the rice unwashed preserves its surface starch. As the rice cooks and breaks down, that starch helps thicken the bisque and give it a silky, creamy body.
What can I use instead of rice to thicken the bisque?
You can use arborio rice for a creamier, faster breakdown, or add a small potato or two for extra body. For a grain-free option, stir in a cornstarch slurry or a tablespoon of tapioca starch near the end of cooking to thicken.
Can I skip the sherry or use a nonalcoholic substitute?
Yes. Replace sherry with an equal amount of dry white wine, or use vegetable stock with a teaspoon of apple cider vinegar or white wine vinegar plus a splash of white grape juice for acidity without alcohol.
What can I use instead of full-fat coconut milk?
Use cashew cream or full-fat oat or soy creamer for a similarly rich texture. If you have a tree nut allergy, try a thickened unsweetened oat milk or blended silken tofu for creaminess.
How should I store and reheat leftover bisque?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently over low heat, stirring often. If the soup separates or thickens after chilling, whisk in a splash of stock or water while warming to restore a smooth texture.
What are good garnishes and finishing touches?
Drizzle high-quality olive oil, sprinkle chopped chives or parsley, add fried shallots or green onions, and reserve a few whole morels for a mushroom-forward garnish.
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