King Trumpet Cioppino

Name: King Trumpet Cioppino
Cuisine: American
Ingredients: 3–4 fresh king trumpet mushrooms, cut into 1-inch rounds; Extra virgin olive oil; ½ red onion, diced; Sea salt; ½ fennel bulb, diced; 1 stalk fresh celery, diced; 1 bay leaf; Juice of ½ fresh lemon; Generous pinch kelp powder; 3–4 sprigs fresh basil, leaves removed, hand shredded; 1 cup cooked or canned chickpeas (if using canned, rinse very well before use); 2 cups canned, fire roasted crushed tomatoes; 1 tablespoon smoked paprika; 1 cup cooked or canned chickpeas (if using canned, rinse very well before use); ¼ cup white wine or mirin; 10–12 cherry tomatoes, halved; Spring or filtered water; ¼ cup white wine or mirin; 2–3 cloves fresh garlic, peeled, left whole; Spring or filtered water

Preparation info

4–5
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Although its origins are in San Francisco, cioppino is a stew with its deepest roots in various regions of Italy. Usually a seafood stew, my version is a savory broth loaded with veggies and beans with king oyster mushrooms standing in for scallops.

Ingredients

Extra virgin olive oil
3–4 fresh king trumpet mushrooms, cut into 1-inch rounds
Sea salt
½ red onion, diced

Europe
Americas
Italy
United States
San Francisco
Vegan
Gluten-free

Method

Cut lines in a cross-hatch pattern on one cut side of each mushroom piece.

Heat an extra-large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until mushrooms are lightly browned. Remove from heat.

In a 5 to 6-quart Dutch oven, cook onion, celery, fennel, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to