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Three Mushrom & Nettle Chowder
Created by wmr_admin, Sunday, 10 March 2019


Early spring freshness, with cream and roasty umami.

  • 8 oz nettles tops, cleaned
  • 2 T. grape seed oil
  • 8 oz medium fresh shiitake, destemmed and sliced 1/4" thick
  • 8 oz oyster mushrooms, shredded
  • 1 medium red onion chopped
  • 2 t. sea salt
  • 10 generous grinds fresh black pepper
  • 3 cloves garlic, minced
  • 4 C. water
  • 2 T. Better Than Bouillon Seasoned Vegetable Base (chicken bouillon, Bragg's, etc)
  • 3 T. porcini powder
  • 3 large baking potatoes, peeled and cut into 1/3" by 1/3" x 2-3" sticks
  • 1 q. half & half
  1. Steam the nettles over high heat for a few minutes, turning a couple times to make sure they're denatured. Let cool, squeeze dry into the steaming pot and chop. (the steaming juice is chock full of goodness for tea, soups, etc.)
  2. Heat large soup pot over high heat. Add oil and shiitake. Stir fry 1-2 minutes or until just browned and shrunk.
  3. Add oyster mushrooms and stir fry another 1-2 minutes until also just browned.
  4. Reduce heat to medium and add the onions, salt and pepper. Stir constantly 2-3 minutes to prevent more browning and promoting sweating.
  5. Add garlic and stir/sweat another minute.
  6. Add water, base, and porcini powder. Bring to a strong simmer, reduce to a low simmer and cover for 30-45 minutes to unlock the fungal health benefits.
  7. Add potatoes, chopped nettles plus half & half.
  8. Cover and simmer low another 10-15 minutes until potatoes are soft.
Additional Tips

I happened to have fresh shiitake and elm oyster, plus Spring King Powder. Many different combos will work, following the guideline of 3 different firm, mild, and strong fungi. The blend should be able to stand up to the green pungency of the nettles.

Serve with toasted rustic bread and a vinaigrette spring greens salad.

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