Indulge in a vegetarian Mushroom “Scallop” Chowder with Highline King Oyster Mushroom Scallops. This chowder features a rich and flavorful broth with umami flavor filled with veggies.
Ingredients:
14 oz Highline® King Oyster Mushrooms, tops removed, sliced and divided
½ cup onion, chopped
½ cup butter
2 tbsp flour
3 cups water
1 cup celery, chopped
1 cup carrots, chopped
1 cup potatoes, peeled and diced
½ cup Parmesan cheese, grated
1 tbsp olive oil
Salt and pepper, to taste
Parsley, for garnish
Instructions:
- In a Dutch oven on medium heat add butter. When melted sauté onions until tender. Add flour, salt, and pepper. Stir well to create a pasta. Slowly add in water, whisking well. Bring to a boil and stir for 1 minute.
- Add in celery, potatoes, carrots, half of the mushrooms, cream, and cheese. Reduce heat, cover, and simmer for 30 minutes until vegetables are tender.
- While the soup is cooking, heat oil on medium heat in a medium pan. Add the remaining sliced mushrooms and sauté for 3 minutes on each side until browned.
- To serve, spoon the soup into a bowl, top with seared mushrooms, and garnish with fresh parsley.
