Oyster & Mushroom Bisque
By Market Chef Maggie Perkins, Serves 6
2 T extra virgin olive oil, separated
1 bunch spring onions, sliced
1 pound mixed mushrooms, sliced
1 pint oysters (liquor, reserved)
1 pint seafood stock, divided
4 T tapioca flour
1 pint unsweetened rice milk
½ bunch Italian parsley, de-stemmed and chopped
1 tsp cayenne pepper, to taste
1 +/- tablespoon sea salt, to taste
1/2 cup heavy whipping cream
In a medium sauté pan, warm olive oil over medium high heat until shimmering. Sauté sliced spring onion until limp. Remove and reserve. Adding olive oil if necessary, saute sliced mixed mushroom over medium high heat, stirring frequently, until edges are browned. Remove and reserve. Add drained oysters to skillet, and sauté, stirring frequently over high heat until oysters just begin to firm and brown a bit on the edges, about 3 minutes. Remove from heat and cool until able to handle, then chop coarsely and reserve. Deglaze saute pan with one cup seafood stock, scraping bits from the bottom of the pan as stock comes to a rolling simmer, stirring frequently, and reducing stock over medium high heat, for approximately 5 minutes. Remove from heat.
In a screw-top jar, combine rice milk and tapioca flour. Shake vigorously to combine. Transfer to a large soup pot and bring to a slow boil, whisking frequently. Add reduced stock, remaining one cup of stock, reserved onion, mushroom, and oysters. Stirring frequently, allow to thicken over a medium boil. Add enough rice milk to thin to preferred consistency, stirring well to combine, then parsley, cayenne pepper, and sea salt to taste. Remove from heat and stir in ½ cup heavy whipping cream. Serve.
For additional information about this gluten-free, low(er) fat, low(er) calorie favorite with all of the richness of its decadent parent, including local Texas Farmers’ Market vendor and farmer sources, please visit Notes from Maggie’s Farm.
Photos by Maggie Perkins