Wild Mushroom Chowder
Made with mushrooms, bacon, potatoes, veggies, and herbs, we think this rustic mushroom chowder recipe is the ideal warm-up dish.
By Yankee Magazine|Mar 25 2022|
Wild Mushroom Chowder
Photo Credit: Jamie SalomonYou can serve this aromatic mushroom soup as a creamy purée, but we love it in its more rustic form, which is why we call it mushroom chowder. However you serve it, it’s the ideal warm-up dish.
Yield:
8 to 10 servings
Total Time:
45 minutes minutesHands-on Time:
20 minutes minutes
Ingredients
4 ounces pancetta or thick-cut bacon
1 russet potato, peeled and diced
2 celery stalks, diced
1 large onion, diced
1 large carrot, diced
5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons kosher salt
1 teaspoon fresh-ground black pepper
1 cup dry white wine (e.g., pinot grigio)
1 1/2 pounds mixed wild mushrooms, cleaned and diced
4 cups chicken or beef stock
1 1/2 cups heavy cream
Chopped fresh parsley, for garnish
Instructions
In a large Dutch oven, cook bacon over medium heat until fat is rendered and bacon is barely cooked, 5 to 7 minutes. Add the potato, celery, onion, carrot, garlic, oregano, thyme, salt, and pepper, and cook until vegetables are softened, 5 to 7 minutes. Add white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. When liquid is reduced by about half, add mushrooms and cook for 10 minutes. Add stock and continue cooking until mushrooms are fully tender, about 3 minutes more. Add cream and stir. Serve hot, garnished with a sprinkle of parsley.
Are you just leaving whole slices of “barely cooked” bacon or pancetta in the chowder or is the bacon/pancetta cut into bite-sized pieces BEFORE cooking?
Tried this last night. It was delish! My husband thought is was great as well. I cut the slab bacon up into pieces, and sautéed them. Cooked a little more than the recipe called to do. Wonderful flavor, also used Chicken Stock not Beef Stock but that would be great too I think. Great recipe, thanks for sharing.
Definitely recommend using pancetta, or unsmoked bacon. Smoked bacon will probably overwhelm the flavor of the mushrooms. Also, having made this a few times, use .75lb of oyster OR shiitake and .75 of either button or baby bella. Too many different wild mushroom varieties and the taste gets muddled.
Deffo prefer as a puree, too. Add a bit of butter if you puree. Also, half again as much garlic.
Daddy always cubed and crisped up salt pork for any chowda. His favourite fish dish was cod cheeks and tongue. Mine is baked stuffed halibut with leeks, chives, panko and Ritz stuffing. Mum wanted fried haddock – fish n chips. My sister Hope had lobster any way ya fix it.
I enjoyed the recipe but could do without the printing of the comments, its a waist of paper.
Hi there! Your computer may have an option to print only certain pages, but if not, I’d suggest copying and pasting the text from the recipe into a Word document on your computer and then printing that document. Hope this helps!