Dill and Madeira Mushroom Bisque
Rich, warming, and unmistakably Russian, built on mushrooms, Madeira, and a great deal of fresh dill. A dairy-free take on the sour-cream mushroom tradition, blended silky.
SMOOTH · The mushroom is blended into a sauce or soup. No pieces at all.
In Russia, mushrooms in a dill and sour-cream sauce, gribi v smetane, is the national mushroom dish. Madeira and dill are the signatures. Here that flavor becomes a smooth blended bisque, the tang of the cream carried by cashews and a squeeze of lemon.
Serves four.
- 1 lb Oyster or Lion's Mane mushrooms, chopped
- 3 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 tbsp Madeira (or dry sherry)
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- Half a cup raw cashews
- A large handful fresh dill, plus more to finish
- Juice of half a lemon
- Salt and black pepper
- 01
Heat a heavy pot over medium high, dry. Brown the mushrooms hard until they release their water, it cooks off, and they color deeply, about 10 minutes. Add the oil for the last couple of minutes.
- 02
Add the onion and garlic, cook until soft. Pour in the Madeira and let it reduce by half.
- 03
Add the potato, broth, and cashews. Simmer 20 minutes until the potato is fully tender.
- 04
Add most of the dill. Blend completely smooth.
- 05
Stir in the lemon juice, season well, and finish each bowl with a shower of fresh dill.
- Dark rye bread.
- A drizzle of good olive oil.
Do not be shy with the dill, and always add some fresh at the very end. Madeira is what makes it taste Russian; sherry is the closest easy substitute.
