4 to 6
SERVINGS
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.
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