Oyster Mushroom Chowder
Source: Jason Smith, Far West Fungi
Recipe Type: Entrees | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated at the Foodwise Classroom on April 27, 2024.
Serves 8
INGREDIENTS
2 tablespoon butter
2 tablespoon canola oil or a light flavored olive oil
1 medium onion, diced at ½ inch
12 ounces oyster mushrooms, cleaned, cut in bite-size pieces
4 ounces wild lobster mushrooms, cut in bite-sized pieces (if dried reconstitute in hot water for about an hour)
1 cup white wine
6 ounces celery, diced at ½ inch (about 2 ribs)
1 pound Yukon gold potato, diced at ½ inch, covered in water to prevent oxidization
½ tablespoon dried thyme or 1 tbsp fresh thyme picked and chopped
2 dried bay leaves or 1 leaf bay laurel
8 cups light mushroom stock
4 cups heavy cream or full fat milk or half and half
¼ bunch dill, chopped and minced
¼ bunch tarragon, chopped and minced
¼ bunch chives, chopped and minced
¼ bunch parsley, chopped and minced
2 lemons, zested and juiced
Salt and pepper to taste
PREPARATION
In a 6 quart pot on medium heat, add in the butter and oil. Let the butter melt but not brown. Add in the onions and cook until soft and translucent.
One by one, add in the oyster and lobster mushrooms. Cook the mushrooms for about 3-5 minutes on medium to high heat. Add in the celery and the potatoes, stir to mix all ingredients. Deglaze the pan with the white wine. Add in the dried thyme, and bay leaves.
Season with Salt and cracked black pepper to taste
Add the mushroom stock and bring to a simmer. When the stock comes up to temperature add in the heavy cream, full fat milk or half and half. Do not boil the chowder once the dairy has been added.
Bring the Chowder just to a slow simmer. Simmer on low for 30 – 45 minutes, being mindful not to reduce too much.
Stir in the reserved parsley, chives, tarragon, dill, and lemon juice into the chowder. Serve with a nice sourdough bread and enjoy.
