Royal Trumpet Mushroom Cioppino from Vedge by Rich Landau and Kate Jacoby

Name: Royal Trumpet Mushroom Cioppino from Vedge by Rich Landau and Kate Jacoby
Total time: 50 min
Ingredients: 1 tablespoon chopped fresh thyme or oregano; 4 to 6 slices bread, such as our House Bread or a nice sourdough, grilled or toasted; 1 teaspoon crushed red pepper flakes; 1 tablespoon Old Bay Seasoning; One 16-ounce can diced tomatoes, preferably San Marzano; 1 teaspoon freshly ground black pepper; 1½ teaspoons salt; 1 cup finely sliced fennel, fronds removed; 2 tablespoons minced garlic; 3 cups Vegetable Stock; ½ cup dry white wine; 1 pound royal trumpet mushrooms, very bottoms of stems removed, wiped clean; 1 cup finely sliced leeks, rinsed well; 4 tablespoons olive oil

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Cioppino is one of the most famous American culinary inventions, created by homesick Italians in San Francisco. The classic cioppino is a tomato-based seafood stew served over linguini or with crus...

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Ingredients

1 tablespoon chopped fresh thyme or oregano
4 to 6 slices bread, such as our House Bread or a nice sourdough, grilled or toasted
1 teaspoon crushed red pepper flakes
1 tablespoon Old Bay Seasoning
One 16-ounce can diced tomatoes, preferably San Marzano
1 teaspoon freshly ground black pepper
1½ teaspoons salt
1 cup finely sliced fennel, fronds removed
2 tablespoons minced garlic
3 cups Vegetable Stock
½ cup dry white wine
1 pound royal trumpet mushrooms, very bottoms of stems removed, wiped clean
1 cup finely sliced leeks, rinsed well
4 tablespoons olive oil