The Phoenix: Wild Mushroom Bisque

Central PA Live

Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Wild Mushroom Bisque.

Wild Mushroom Bisque

1 and a half # Mushrooms

2 Shallots

4 T Plugra Butter

2 oz. cognac or Sherry

1 Quart Heavy cream reduced by half

1 bunch of thyme

3 oz. proscuitto

salt and pepper

Extra Virgin Olive Oil

2 Bisquits or Similar.

Shallots butter and mushrooms are combined in a very hot heavy pan until most water has reduced, add cognac then cream herbs and seasoning, simmer briefly, add finely crumbled bisquits as a thickener. Finish with good Olive Oil and crispy Proscuitto.

Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.

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