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Oyster Mushroom Chowder




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe from Black Pond Outfitters
adapted by BL Olson




List of Ingredients




• 4 tablespoons gf margarine or coconut butter
• 1/2 pound oyster mushrooms, coarsely chopped
• 1/2 cup minced onions
• 1 cup cubed peeled potatoes - yukon golds are best
• 2 cups non-dairy milk, scalded (like mimic cream)
• salt and pepper to taste
• Dash of ground mace (optional)
• Dash of Tabasco sauce
• Pinch of dried thyme
• 2 egg yolks
• 1/4 cup dry sherry (may be omitted or replaced with balsamic vinegar)
• 1 cup coconut cream
• gf bread cubes browned in cf margarine butter and drained well
• Minced fresh parsley



Recipe



Melt 2 tablespoons of the margarine in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm.

Add the remaining 2 tablespoons margarine to the pan and slowly cook the potato cubes for 10 minutes or until tender. Gradually stir in the milk. Add the salt, pepper, mace, Tabasco, and thyme. Allow this
to come to a boil, then remove the pan from the heat.

In a mixing bowl, combine the egg yolks, sherry, and coconut cream then slowly blend this mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Flavor to taste.

Serve at once in soup plates. As a serving option, float the bread cubes in the soup and sprinkle with parsley.