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.

Source: http://robinrobertson.com/M_and_P_Recipes.htm

Serves 4 people

Categories: 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add the mushrooms to the soup, taste to adjust seasonings, and serve. Garnish with kelp flakes if desired.

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