Oyster Mushroom Chowder : Foodwise

Name: Oyster Mushroom Chowder : Foodwise
Ingredients: 2 tablespoons butter; 2 tablespoons 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; pepper

foodwise.org

Try this vegetarian oyster mushroom chowder from Far West Fungi's chef Jason Smith, as demonstrated at the Ferry Plaza Farmers Market.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.

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Ingredients

2 tablespoons butter
2 tablespoons 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
pepper