Three Mushrom & Nettle Chowder
Description
Early spring freshness, with cream and roasty umami.
Ingredients
At a glance
Mushroom
Course
Style
Serves
6-8
- 8 oz nettles tops, cleaned
- 2 T. grape seed oil
- 8 oz medium fresh shiitake, destemmed and sliced 1/4" thick
- 8 oz oyster mushrooms, shredded
- 1 medium red onion chopped
- 2 t. sea salt
- 10 generous grinds fresh black pepper
- 3 cloves garlic, minced
- 4 C. water
- 2 T. Better Than Bouillon Seasoned Vegetable Base (chicken bouillon, Bragg's, etc)
- 3 T. porcini powder
- 3 large baking potatoes, peeled and cut into 1/3" by 1/3" x 2-3" sticks
- 1 q. half & half
Methods/steps
- Steam the nettles over high heat for a few minutes, turning a couple times to make sure they're denatured. Let cool, squeeze dry into the steaming pot and chop. (the steaming juice is chock full of goodness for tea, soups, etc.)
- Heat large soup pot over high heat. Add oil and shiitake. Stir fry 1-2 minutes or until just browned and shrunk.
- Add oyster mushrooms and stir fry another 1-2 minutes until also just browned.
- Reduce heat to medium and add the onions, salt and pepper. Stir constantly 2-3 minutes to prevent more browning and promoting sweating.
- Add garlic and stir/sweat another minute.
- Add water, base, and porcini powder. Bring to a strong simmer, reduce to a low simmer and cover for 30-45 minutes to unlock the fungal health benefits.
- Add potatoes, chopped nettles plus half & half.
- Cover and simmer low another 10-15 minutes until potatoes are soft.
Additional Tips
I happened to have fresh shiitake and elm oyster, plus Spring King Powder. Many different combos will work, following the guideline of 3 different firm, mild, and strong fungi. The blend should be able to stand up to the green pungency of the nettles.
Serve with toasted rustic bread and a vinaigrette spring greens salad.
Reviews
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