I grew up in the Mushroom Capital of the World, but I never liked mushrooms.
That doesn’t mean, however, I’m not excited to try more wild varieties…
*Three is a magic number after all.
I had some pretty delicious inspiration in the form of this local Roasted Cauliflower Soup with mushrooms and local turnips from Epiphany, here in Tuscaloosa. What I loved about it was you could really taste all of the components without the drowning (and diluting) effect of too much heavy cream.
It starts with frozen cauliflower.*
*Cheaper, easier, and much more practical when you know it’s going to soon experience death-by-processor.
Roasting it cuts the frozen taste, but it’s still soft enough to blend easily (and with fairly smooth results).
Rinsing and then soaking the dried mushrooms overnight gives you not only soft and tasty mushrooms, but
soft and tasty mushroom broth as well.
From there it’s a matter of blending and seasoning.
(And perhaps a taste test or two, followed by more blending and more seasoning.)
Honestly, I loved it just like it was. Cold.
Roasted Cauliflower + Wild Mushroom Soup [Vegan]
- 2 cups dried mixed mushrooms (rinsed and rehydrated*), soaking water reserved
- 4 cups frozen cauliflower
- 3/4 cup diced sweet onion
- 2 Tbsp. dried thyme
- 1 Tbsp. (vegan) Worcestershire sauce
- 1 tsp. salt (or to taste)
- 1 tsp. ground black pepper (or to taste)
- 1 tsp. ground mustard (or to taste)
- Roast cauliflower and onions (coated with a bit of cooking spray), covered at 350 degrees for 45 minutes, until starting to brown. Allow to cool.
- Combine cauliflower, onion, and 1 1/2 cups of reserved mushroom soaking water in a food process.
- Process until smooth.
- Add thyme, Worcestershire sauce, and seasonings. Process well.
- Add mushrooms and 1/2 cup soaking water to the food processor, reserving 1/4 cup of mushrooms for garnish.
- Process well.
- Pour bisque mixture into a large saucepan over medium heat.
- Bring to a simmer, reduce heat, and serve.
*Rinse mushrooms in a colander, and then rehydrate by submerging in (fresh) water and storing in the fridge overnight.