Name: Crab and Cordyceps Bisque
Yield: 4 Servings
Cuisine: American
Ingredients: 5 cups shrimp stock, water, or fish stock; 1½ cups chopped roasted red bell peppers (I like piquillo peppers); 2 tablespoons tomato paste; 6 tablespoons salted butter; 1 cup finely diced sweet onion; ½ cup finely diced carrots; ½ cup finely diced fennel (save fronds for garnish); ½ cup finely diced celery; 1 tablespoon minced garlic; ¼ cup all-purpose flour; ¾ pound fresh Dungeness or other crab, divided (reserve 2 ounces for garnish); ½ teaspoon Old Bay Seasoning; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon mayonnaise; 1 tablespoon finely chopped chives; ½ teaspoon chipotle adobo, pureed; 1 cup heavy cream; ¼ ounce whole dried cordyceps; Fennel fronds, minced, and whole chive blossoms, for garnish (optional)

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

My family comes from Abruzzo in Italy, where it was a way of life to forage, but when my parents immigrated to the United States, they became detached from the woods. I got into food because I wanted to showcase my farmer, forager, and Italian roots. Mushrooms are one of the most versatile foods on the planet. Cordyceps, the mushrooms used in this recipe, are part of my diet and part of my medicine. Combining them with the particularly sweet and meaty Pacific Northwest Dungeness crab seemed