Do you guys love king oyster mushrooms as much as I do? Believe it or not, I only discovered them this past year, and I am absolutely smitten. The first thing I ever made with them was vegan scallops, and I was blown away by the texture and natural flavour of these mushrooms. If you haven’t tried king oyster mushrooms yet, this is a great recipe to start out with.
I was actually trying to make a vegan version of lobster bisque, but things didn’t quite turn out as planned, so I ended up with this happy accident instead! I believe some of the world’s most significant discoveries happened this way. In any case, I am so excited about this recipe and I am happy to finally be sharing it with you.
The first step here is to give the king oyster mushrooms some well-deserved love. We start by pan-frying them in some coconut oil (I was thinking lobster and clarified butter) with a little salt and pepper to bring out the natural sugars and get them nice and brown and caramelized. That’s the great thing about these mushrooms – they have so much natural flavour that they need very little help.
Next we work on the vegetable stock which is a combination of homemade vegetable broth and fresh vegetables, including the king oyster mushroom caps for some added mushroom flavour. Once that’s all simmered down, we strain it and blend it up with some cooked rice – a traditional component of bisque – cashew cream, and sweet brandy or sherry.
Then it all gets simmered again to meld the flavours, along with the previously caramelized king oyster mushroom stalks. Add some tarragon, cayenne, black pepper, and additional cashew cream to garnish, and voila! A magnificent vegan king oyster mushroom bisque at your service!
I really hope you’ll give this fantastic recipe a try. I promise you’ll love it! In fact, you may need to make a double batch because it’s just that good! Give me a shout in the comments to let me know how you liked it!