Mushroom Bisque

I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.

Mushroom Bisque

  • 1 package shiitake mushrooms
  • 1 package white mushrooms
  • 1 package crimini mushrooms
  • 1 yellow onion, diced
  • 5 cloves garlic, diced
  • 1 can coconut milk
  • 1 container (like the rectangle) chicken stock
  • 1/4 teaspoon yellow curry
  • 1 tsp truffle salt
  • Fresh ground black pepper
  • 1 TBSP white truffle oil

In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.

It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!


Nana Punkin Chocolate Chunk Bread

Like that? I tried to get creative with the name, nana = banana, punkin = pumpkin.

As I dabble more in baking in the Paleo realm, I’m learning which ingredients to adjust at different times, etc. It’s fun, but trust me, things don’t always turn out well!

Nana Punkin Chocolate Chunk Bread

Mix bananas, eggs, melted coconut oil and pumpkin until well incorporated (I used my KitchenAid Mixer). Add coconut flour, baking soda, cinnamon, dash of salt, and mix. Toss mega chunks in (however many you prefer), and lightly stir.DSC_0175 Pour into loaf pan oiled with coconut oil, and bake for about 40 minutes at 350 degrees.DSC_0183DSC_0178

Things I’ll change next time I make it (and I WILL make it again): I will use 1 less egg, and a 1/4 cup more coconut flour. Also, adding chocolate is rare for me, but if I’m going to, it’s going to be Enjoy Life.

This recipe was adapted from the Civilized Caveman’s Paleo Banana Bread. In the interest of Auto-Immune Protocol, I eliminated the nut-butter and replaced it with the pumpkin and an extra TBSP coconut oil. I also removed the baking powder as I haven’t found one I like that doesn’t contain corn. The only thing I measured was the baking soda.

P.S. Last night, I prevented a low blood sugar with a slice of this warmed up and a drizzle of raw honey 🙂