Creamy Oyster Mushroom Bisque

Why We Love This Recipe

Oyster mushrooms are a gift from the forest floor—delicate, silky, and full of umami-rich flavor. When simmered into a bisque, they transform into something luxurious and comforting that warms you from the inside out. This soup is a celebration of simple ingredients elevated to something special.

It's elegant enough to serve as a starter at a dinner party but cozy enough for a quiet weeknight meal. Whether you keep it vegetarian with vegetable broth or make it vegan with coconut cream, this bisque lets the earthy essence of the mushrooms take center stage.

Ingredients

For the Bisque

• 1 pound fresh oyster mushrooms, roughly chopped
• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream (for vegan/dairy free option)
• 2 tablespoons dry sherry or white wine (optional)
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish
• Drizzle of truffle oil (optional, for serving)

Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, melt the butter (or heat olive oil) over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

2. Cook the Mushrooms

Add the chopped oyster mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to brown slightly. The mushrooms will shrink significantly as they cook.

3. Create the Roux

Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.

4. Add the Liquids

Slowly pour in the vegetable broth while stirring to prevent lumps. Add the sherry or wine if using, and the fresh thyme. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.

5. Blend Until Creamy

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender (let it cool slightly first to avoid splattering). For a chunkier texture, blend only half of the soup and stir it back into the pot.

6. Finish with Cream

Stir in the heavy cream or coconut cream and heat through gently—do not boil. Season with salt and pepper to taste.

7. Serve

Ladle the bisque into bowls and garnish with fresh parsley or chives. For an extra touch of luxury, add a drizzle of truffle oil just before serving.

Optional Customizations

• Add depth: A splash of soy sauce or miso paste enhances the umami flavor.
• Make it chunky: Reserve some sautéed mushrooms before blending and stir them back in at the end for texture.
• Boost nutrition: Stir in a handful of fresh spinach or kale just before serving.
• Crispy topping: Top with homemade croutons or crispy fried oyster mushrooms for contrast.

What to Serve With This Bisque

This Creamy Oyster Mushroom Bisque pairs perfectly with:

• Crusty sourdough bread
• Earthy Beet Salad with Goat Cheese & Toasted Walnuts (recipe here)
• A simple arugula salad with lemon vinaigrette
• Grilled cheese sandwiches

Let's See Your Creations!

We love seeing what you make with our recipes. Try this Creamy Oyster Mushroom Bisque and show us your beautiful bowl!

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Happy cooking, and thank you for supporting local food and fungi!
— The Emory Market Gardens Team 🍄