This mushroom and saffron bisque is a perfect way to use foraged ingredients

PORTLAND, Maine — Steve Sicinski is the executive chef at The Nonantum Resort in Kennebunkport. He joined us in the kitchen to share his recipe for a mushroom and saffron bisque.

Ingredients:

2 pounds wild mushrooms (or portabella or cremini), sliced

2 cup marsala wine

1 cup minced white onion

1 Tbsp. minced garlic

1 tbsp porcini or mushroom powder

2 quarts heavy cream

Pinch of salt

Pinch of pepper

1 pinch saffron

2 Tbsp. olive oil

1-2 Tbsp. corn starch

2-3 Tbsp. water

Instructions:

In large saucepot heat olive old over medium heat. Add onion and garlic, salt, and pepper. Stir and sweat until soft.

Add mushrooms, continue to cook until mushrooms reduce and release liquid.

Add marsala wine and saffron. Reduce marsala until nearly dry.

Add heavy cream, bring to a very low