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Dewz Roasted Portabella Mushroom Bisque



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1 lb. (6 medium) fresh portabella mushrooms
olive oil, as needed
1 tbsp. dried thyme leaves
1 tbsp. dried basil leaves
1 tbsp. dried marjoram leaves
3 tbsp. minced garlic; divided
butter, as needed
1/4 cup minced shallots
2 lb. (4 cups) fresh crimini mushrooms, sliced
1 cup white wine
1 gal. chicken (or mushroom) stock
roux, as needed
1 pt. heavy cream
1/2 cup sherry
1/4 cup fresh parsley; chopped
salt and pepper, to taste


  1. 1
    To roast portabellas: Place portabellas on lightly oiled baking sheet. Drizzle with olive oil and sprinkle evenly with thyme, basil, marjoram and 2 tbsp. of garlic. Roast in 325°F oven for 25 to 30 minutes or until tender. Set aside to cool completely. Mince very fine.
  2. 2
    Meanwhile melt butter in large stockpot. Sauté shallots and remaining tablespoon of garlic lightly. Add criminis and sauté for 10 to 12 minutes more. Stir in white wine and stock. Cook over medium heat for 30 to 40 minutes to reduce.
  3. 3
    Remove to blender or food processor and puree until smooth. Add roux till mixture is light, creamy consistency. Strain and return to pot.
  4. 4
    Stir in minced portabellas and heavy cream. Simmer on low until reduced to desired consistency.
  5. 5
    Just before serving, stir in parsley and sherry. Season to taste with salt and pepper.


Recipe & photo credit: Eastern Mushroom Marketing Cooperative / PA Dept of Agriculture Recipe created by Chef Lance Marler, Dewz Restaurant, Modesto, California

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cuisines North & South American, Other North American
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