Vegetarian Oyster Mushroom Chowder
(from reachesha’s recipe box)
The creamy oyster mushroom has a slightly “seafood” taste and a texture similar to oysters. Kelp flakes, or ground kelp, are available in shaker containers in natural food stores. Sprinkled on the chowder, it makes a lovely garnish while adding a nutritious taste of the sea.
Serves 4 peopleCategories: Chowder, Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 celery stalk, chopped
- 2 large white potatoes, peeled and diced
- 4 cups vegetable stock
- 3/4 teaspoon minced fresh thyme or l/8 teaspoon dried
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1 1/2 cups soy milk
- 2 tablespoons cornstarch dissolved in 1/4 cup water
- 8 ounces oyster mushrooms
- 1/4 teaspoon Old Bay seasoning
- Kelp flakes (optional)
Directions
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Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes.
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Add the potatoes, stock, thyme, salt, and cayenne and bring to a boil. Reduce heat to low and simmer until the potato is soft, about 15 to 20 minutes.
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Transfer 1 cup of the mixture to a food processor and puree until smooth. Return the mixture to the soup and stir in the soy milk. Heat to a simmer and stir in the cornstarch mixture, stirring to thicken.
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Slice or quarter any larger mushrooms, leaving the smaller ones whole or halved. Heat the remaining 1 tablespoon of oil in a medium skillet, add the mushrooms, sprinkle with the Old Bay seasoning and cook for 1 minute.
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Add the mushrooms to the soup, taste to adjust seasonings, and serve. Garnish with kelp flakes if desired.