Name: Royal Trumpet Mushroom Cioppino
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: One 16-ounce can diced tomatoes, preferably San Marzano; 3 cups Vegetable Stock; 1 cup finely sliced fennel, fronds removed; 2 tablespoons minced garlic; ½ cup dry white wine; 1 cup finely sliced leeks, rinsed well; 1 tablespoon Old Bay Seasoning; 1 teaspoon freshly ground black pepper; 1½ teaspoons salt; 1 tablespoon chopped fresh thyme or oregano; 1 teaspoon crushed red pepper flakes; 4 to 6 slices bread, such as our House Bread or a nice sourdough, grilled or toasted; 1 pound royal trumpet mushrooms, very bottoms of stems removed, wiped clean; 4 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

Cioppino is one of the most famous American culinary inventions, created by homesick Italians in San Francisco. The classic cioppino is a tomato-based seafood stew served over linguini or with crusty bread. For our Vedge version we feature thinly shaved royal trumpet mushrooms that add superb texture and flavor. If you can’t find them, oyster mushrooms (a distant cousin of the royal trumpet) will also work well. The fennel and leek bring a green touch of spring to this stew.