Lion’s Mane Chowder

Written By Amelia Hoffert

I don’t know about you, but when the weather turns cold I immediately want all things warm and cozy - and that includes my meals.

This recipe brings a twist to the comfort of a warm, home-cooked meal. A play on the traditional clam chowder, the lion’s mane mushroom acts as the protein source, providing a rich, almost crab-like flavor. So make up a batch, and curl up on the couch with a warm bowl. We promise, you won’t be disappointed. 

Ingredients

  • 4 strips thick bacon

  • 1 cup celery, diced

  • 1 large white or yellow onion, diced (1 1/4 cup)

  • 1 large leek, diced (1 1/4 cup)

  • 3 cups chopped fresh lions mane mushrooms

  • 2 tbsp. butter

  • 3 garlic cloves, diced

  • 5 russet potatoes, chopped (4 cups)

  • 1/3 cup white wine (to deglaze pan)

  • 1 qt. chicken stock

  • 2 cups whole milk

  • 1/3 cup flour

  • 1 1/14 cup grated cheddar

  • 1/8 tsp. white pepper

  • 1 tsp. sea salt, or to taste

  • green onions, chopped for garnish

  • 1/4 tsp. thyme, ideally fresh but dried is fine too

Instructions

  • In soup pan, cook bacon on medium heat until crisp, then remove and set aside. Saute lion's mane mushroom chunks, celery, onion, and leak in the bacon drippings until onions become translucent and lightly browned. Add diced garlic and butter, then cook for another 1-2 minutes until garlic is lightly bronzed. Deglaze pan with white wine.

  • Next, add the chopped potatoes, chicken stock, pepper, salt, and thyme. Bring to a quick boil, then reduce heat to medium-low (3 on our stove). Continue to simmer uncovered until potatoes are soft enough to easily push a fork through (or about 15-20 minutes). Immersion blend at this point if you'd like a smooth chowder — or leave as-is if you prefer a chunky chowder.

  • In a separate bowl, whisk flour into milk until smooth. Then slowly pour milk-flour mixture into soup stirring as you go to make sure flour doesn't form chunks. Bring chowder back to a boil, stirring constantly for 1-2 minutes as the flour incorporates and thickens the chowder. Turn to low heat. Add cheese, and stir until incorporated. Carefully (don't burn your tongue!) do a taste test to determine if more salt needed.

  • Ladle into bowls and garnish with cheddar cheese, diced green onions, and crumbled bacon (used to season pan).

Amelia Hoffert