Mushroom & Tomato Chowder | Sonoma-Cutrer Vineyards

Ingredients

• 1 lb fresh wild or flavorful cultivated mushrooms
• 5 tbsp olive oil
• 1 oz dried porcini or forest blend mushrooms, soaked in warm water till soft
• 1 large white onion, finely diced
• 1 tbsp finely chopped garlic
• 1 tbsp finely minced, peeled ginger
• 1 tbsp good curry powder, or to taste
• 28 oz can diced tomatoes in juice (Muir Glen fire roasted preferred)
• 4 c rice chicken or vegetable stock
• 1 c dry white wine
• 1 tsp whole fennel seed
• Salt to taste
• Freshly ground pepper to taste
• 1 qt gently packed parsley leaves, woody stems discarded (for parsley pesto)
• 1 tbsp chopped, poached or roasted garlic (for parsley pesto)
• 1-2 tbsp lightly toasted pine nuts or blanched almonds (for parsley pesto)
• 2 tsp finely grated lemon zest (for parsley pesto)
• 1/3 c freshly grated parmesan, pecorino or asiago cheese (for parsley pesto)
• 1/3 or so of olive oil (for parsley pesto)
• Salt (for parsley pesto)
• Freshly ground pepper (for parsley pesto)