Lobster Mushroom Chowdah

Name: Lobster Mushroom Chowdah
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons chopped fresh flat-leafed parsley, for garnish; Pinch of cayenne pepper; 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional); 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional); 1 tablespoon butter (optional); 2 cups heavy cream, or 1 can (13.5 ounces) full-fat coconut milk; 2 cups heavy cream, or 1 can (13.5 ounces) full-fat coconut milk; 1 cup (2 ears) fresh corn kernels; 2 to 3 medium (12 ounces) white potatoes, peeled and diced; 4 cups vegetable or mushroom stock; 4 cups vegetable or mushroom stock; ⅓ cup dry vermouth; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 cup chopped sweet onion; ½ pound fresh lobster mushrooms, diced, or ½ ounce dried lobster mushrooms, rehydrated in warm water, drained, and diced; ½ pound fresh lobster mushrooms, diced, or ½ ounce dried lobster mushrooms, rehydrated in warm water, drained, and diced; ½ pound fresh lobster mushrooms, diced, or ½ ounce dried lobster mushrooms, rehydrated in warm water, drained, and diced; 2 to 3 stalks celery, diced; 1 tablespoon minced garlic; Salt and freshly ground black pepper

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I was cleaning out a warehouse in Denver when I found a little book by Gary Lincoff called National Audubon Society Field Guide to North American Mushrooms. I was already into magic mushrooms, but the sheer number of species was news to me. Then, one summer, I was walking around in Colorado’s Indian Peaks Wilderness, and there were mushrooms everywhere. Not so long after that, I found a used copy of Vera

Ingredients

Americas
United States
Washington
Colorado
Gluten-free
Summer
Soup
Vegetarian

Ingredients

Method