For the bisque:
20 gr. dried porcini mushrooms
1/2 cup mushroom stock from dried porcini
70 gr. wild black rice
25 gr. celery stalks chopped
1 long leek chopped
450 ml. almond milk
2 tbsp white wine
3 tbsp olive oil
Juice of a lemon
1 tsp salt
For the mushroom crutons:
3-4 garlic cloves minced
Fresh parsley chopped
1/4 tsp salt
1 tbsp olive oil
1 small onion chopped
5 gr. dried mushrooms from the bisque ingredients
1. Place porcini mushrooms in a bowl and cover with water for 1-2 hours, swish to clean and remove dirt, then squeeze dry, strain the soaking water and keep separate. Reserve some of the mushrooms to be cooked as croutons for about 5 gr.
2. Cut the remaining mushrooms, then cook with the black rice, leek and celery in the lard with 1/2 cup water on medium heat until translucent, about 8-10 minutes
3.Season with a good pinch of salt, it should smell nice and nutty. Deglaze with the white wine, cook off the alcohol, then add the mushroom liquid, reduce by half. Simmer on low until the black rice is completely cooked, covered, about 30-35 minutes.
4. Then add the almond milk and lemon juice, and transfer mixture in a blender. Blend the mixture on highspeed until as smooth as possible. Transfer to a deep pot cook on low heat for about 20-30 seconds.
5. Check the seasoning, adjust as needed.
6. To make croutons, mix reserved porcini in a small amount of oil on low heat until crisp and toasted. Add the garlic and onion then cook until just lightly browned, then season with salt, toss in the parsley and cool. The mushrooms should be crisp, nutty, completely dry, and addictive.
7. Drizzle with grapeseed or olive oil. Top with crutons ( and microgreens optional) serve immediately.