1 cup dehydrated lobster and oyster mushrooms
1 can (11 ounces) condensed pea soup
1 can soup water
1 tablespoon vegan butter
1 cup vegan crab meat, crumbled
1 teaspoon vegan Worcestershire sauce
1/8 teaspoon cayenne pepper
salt and pepper, to taste
1 cup mushroom water
1. In a medium pot, boil the lobster and oyster mushrooms with water to cover. Allow them to rehydrate completely. While the mushrooms are on the stove, put the pea soup and soup water on in another medium pot. Stir well.
2. Meanwhile, in a medium frying pan, add the butter and allow it to melt. Next, put in the crab meat, Worcestershire sauce, cayenne pepper, and salt and pepper. Combine well.
3. When you are done rehydrating the mushrooms, chop them into small pieces. Add them to the crab mixture and combine well.
4. Next, add the crab and mushroom mixture to the pea soup, followed by the cup of mushroom water. Let cook for another 5 minutes. Serve.
I used the lobster and oyster mushrooms in the crab bisque because of their seafoody taste. I wanted to add a little more ommph to the recipe. The original recipe did not call for the mushrooms or the cayenne, otherwise it is the same.
Source of recipe: This recipe was inspired and modified from the book, "Dishes Men Like". For more information, please see my blog here: http://veganmiss.blogspot.com/2011/01/dishes-men-like-shrimp-canapes-cra...