Fall for mushrooms...and so much more

We eat as the seasons change. Although I find the spring and summer seasons most fun for fruits and vegetables, there are some amazing fall items that often get overlooked or shunned. Today's dish was truly a salute to the fall, featuring wild chanterelle mushrooms, watermelon radish (one of my favorites!), baby beets, and the all-impressive, all-so-versatile kale.

Chanterelle mushroom bisque

Kale salad with cranberry poppyseed dressing

The bisque comprised of extra-virgin olive oil, shallots, fresh thyme, red chili flakes, red miso (for depth) and leeks simmered in sherry until reduced. Then a bounty of carrots, celery root, oyster mushrooms, and chanterelle mushrooms were added and simmered until softened. Vegetable stock and a cashew cream were gently stirred into the medley upon which a touch of nutmeg and lemon juice were added. The mixture should have just enough liquid so that it remains "thick". Bisques are typically blended, but in this case, I wanted to highlight all the ingredients, especially the special chanterelles.