Crab Meat, Pancetta, Espelette Mascarpone, Truffle Oil, Pine Nuts

Serves 6

Mushroom Bisque
3 pounds king oyster mushrooms, chopped
1/4 cup olive oil
1/2 cup diced pancetta
1/2 cup chopped peeled shallots
5 cloves garlic, chopped
1/4 cup all purpose flour
1 cup diced peeled celery root
1 tablespoon chopped marjoram
6 cups vegetable stock
1/2 cup heavy cream
1/4 cup dried porcini mushrooms
1/4 cup Marsala wine
pinch nutmeg
to taste sea salt and freshly ground black pepper

Add oil, pancetta, shallots and garlic to large stock pot over medium heat. Cook 3 minutes, stirring often. Add flour. Cook 1 minute. Add portobello, celery and marjoram. Cook 5 minutes, stirring occasionally. Add stock and cream. Bring to simmer. Cook 20 minutes. Add dried porcinis to spice grinder. Process to a powder. Transfer to small mixing bowl. Whisk in Marsala and nutmeg. Add to soup. Cook 1 minute. Working in batches, transfer mixture to blender. Puree until smooth. Transfer back to stock pot. Return to low simmer. Season with salt and pepper.

Espelette Mascarpone
3 tablespoons mascarpone cheese
1/2 teaspoon lemon zest
2 teaspoons chopped tarragon leaves
1/8 teaspoon Espelette pepper
to taste sea salt and freshly ground black pepper
Add all ingredients to mixing bowl. Beat with wooden spoon until smooth. Season with salt and pepper.

1/2 cup diced pancetta
8 ounces shelled blue crab meat
2 tablespoons toasted pine nuts
6 sprigs marjoram
1 tablespoon truffle oil
Render pancetta in medium skillet over medium high heat until crisp. Transfer to paper towel lined plate to remove excess oil. Ladle bisque into warm soup bowls. Spoon mascarpone in center. Garnish with crab meat, pine nuts and marjoram. Drizzle bisque with truffle oil.

Bon Appetit...Chef Bernard Guillas
The Marine Room