Make a wine cap mushroom potato chowder recipe for a cozy comfort-food dinner, or easily freeze it for when the time is right.
A silky, warming bowl that leans hard into the natural potato flavor of wine caps. This is comfort food that tastes like it took hours to make, but comes together in under an hour. Perfect for cozy dinners and excellent for freezing in portions.
Ingredients
- 2 tablespoons butter, coconut oil, or lard
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1-1/2 pounds wine cap mushrooms, cleaned and diced into 1/2-inch pieces (if very fresh, use the whole mushroom, if older omit the stems)
- 1-1/2 pounds yellow or redskin potatoes, peeled and diced into 1/2-inch cubes
- 4 cups bone broth or vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- Salt and pepper to taste
- 1/2 cup heavy cream or sour cream (or cashew cream for dairy-free)
Herb Oil
- 1/4 cup fresh parsley and/or chives, finely minced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
Directions
- Start the base: Melt oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add mushrooms and potatoes: Add mushrooms and potatoes; cook for 5 to 7 minutes, stirring occasionally, until mushrooms release their liquid and begin to soften.
- Add stock and herbs: Pour in stock, add bay leaf and thyme, and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, until potatoes are very tender and mushrooms are fully cooked.
- Partial mash: Using a potato masher or immersion blender, mash the chowder lightly — you want some texture remaining but also some creaminess from the broken-down vegetables.
- Finish with cream: Stir in cream and salt and pepper to taste. Heat gently without boiling.
- Make the herb oil: While chowder simmers, whisk together parsley/chives, garlic, and oil. Optionally, pulse in a blender for a few seconds to further amplify the flavor.
- Serve: Ladle into bowls and finish each with a drizzle of herb oil and a crack of fresh pepper.
Leftovers freeze beautifully; thaw and gently reheat with a splash of broth to restore consistency. Any fresh garden herbs will work in the finishing oil: sage, tarragon, or even a touch of lovage, for something unexpected.
For wine cap recipes and information:
Wine Caps Mushrooms
Smoky Wine Cap Mushroom Recipe with Gremolata
Vegetarian Stuffed Wine Caps with Cheese & White Beans
Crispy Wine Cap and Potato Fritter Cakes Recipe
Erin Hamilton is the founder of The Mushroom Conservatory. Through her innovative mushroom-growing kits and workshops, she’s taught thousands of budding mycologists how to grow mushrooms and start businesses.
