Carrot & Parsnip Bisque with Maitake & Truffle

Carrot and Parsnip Bisque with Maitake and Truffle.JPG

For a decadent preparation with Maitake, or Hen of the Woods, Mushrooms, we’re indulging in a fall bisque. As the temperatures drop, we like to finish our dishes with an extra special touch. In this case, we would add a dollop of crème fraîche and caviar.

Carrot and Parsnip Bisque with Maitake and Truffle 2.JPG

Carrot & Parsnip Bisque with Maitake & Truffle



2 lb Carrots / peeled / diced

1 lb Parsnips / peeled

1 lb Vidalia Onion / peeled / diced

4 T Fondo di Toscana® Olive Oil

1 qt. Vegetable Stock

1 C Half & Half

2 T Unsalted Butter / cubed

½ C Maitake Mushrooms / cleaned / sliced

1 T Fondo di Alba® Black Truffle Oil

1 T Chives

Salt and Pepper / to taste



Preheat oven to 350° F.

In a bowl, combine carrots, parsnips, and onion. Drizzle with olive oil and toss to combine. Evenly place on a large sheet tray and roast for 25 minutes, or until tender.

Transfer vegetables to a large pot and combine with vegetable stock over medium high heat. Once tender, vegetables and broth in a blender, adding butter one cube at a time. Finish with half and half and season with salt and pepper to taste. Set aside.

Over high heat, using a skillet, sauté mushrooms for three minutes, or until crispy. Once done, evenly distribute at the center of 6-8 serving bowls. Pour bisque over the mushrooms and garnish with truffle oil and slivered chives.

Print This Article