Immerse yourself in the culinary delight of oyster mushroom chowder, a delectable symphony of flavors and textures that captures the essence of comfort food. Prepared with the tender, meaty essence of oyster mushrooms, this hearty chowder is a nourishing journey for your taste buds. Dive into a creamy broth infused with the mushroom's subtle umami, complemented by an orchestra of aromatic vegetables and herbs. Let this savory symphony warm your soul and tantalize your senses as you discover the magic of oyster mushroom chowder.
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OYSTER MUSHROOM CHOWDER
This delicious soup is a vegan version of clam chowder featuring oyster mushrooms instead of clams.
Provided by Cilantro and Citronella
Categories appetizer, main dish
Time 35m
Number Of Ingredients 19
Steps:
- Fry the mushrooms in 1 tablespoon of oil in a medium pan over medium-high heat, stirring occasionally, until browned. Meanwhile, mix together the water, miso, soy sauce and apple cider vinegar. If you don't have miso, mix together 1/4 cup water with 8 teaspoons soy sauce and 2 teaspoons vinegar. When the mushrooms have browned, pour the sauce over them and cook, stirring, until the liquid has evaporated. Taste and add enough salt make them quite salty like the sea. Remove from heat and set aside.
- In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the onion, celery and thyme and fry until soft and transparent. Add the flour and cook, stirring constantly, for about a minute. Slowly add the non-dairy milk and vegetable stock while whisking to avoid clumps. Bring to a boil, add the potatoes and reduce heat to a simmer. When the potatoes are beginning to soften, add the carrots.
- Once the potatoes and carrots are soft, remove from the heat and add the mushrooms, salt, pepper and lemon or lime juice. Serve garnished with fresh parsley.
Nutrition Facts : Calories 367 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1127 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
OYSTER CHOWDER
I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!
Provided by Kelsey Nixon
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
- Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
- Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.
OYSTER AND MUSHROOM CHOWDER
This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oysters in their own liquor below the bloiling point until edges curl.
- Drain, saving the liquor.
- Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
- Add cream, shallots, parsley, salt and pepper.
- Heat mushrooms in the remaining butter until hot, but do not brown.
- Add mushrooms, oysters, and oyster liquor to cream sauce.
- Serve hot.
Nutrition Facts : Calories 275.5, Fat 17, SaturatedFat 9.2, Cholesterol 118.7, Sodium 230.7, Carbohydrate 13.3, Fiber 0.4, Sugar 0.7, Protein 17.6
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
OYSTER CHOWDER
This oyster chowder was one of Amanda Hesser's grandmother's standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.
Provided by Amanda Hesser
Categories dinner, easy, quick, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
- Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
- Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.
OYSTER MUSHROOM CHOWDER RECIPE
Provided by á-170456
Number Of Ingredients 15
Steps:
- * Alternate Mushrooms: Shaggy Parasol Mushroom Melt 2 tablespoons of the butter 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 butter 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 half and half and slowly blend the mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring. Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley. This recipe yields 4 first course servings.
RICH & CREAMY MUSHROOM "CLAM" CHOWDER
Button mushrooms and oyster mushrooms are the "clams" in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you'll never miss the seafood.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 17
Steps:
- Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
- Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
- Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
- Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
- Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.
Tips:
- Use fresh oyster mushrooms. Fresh oyster mushrooms have a mild, earthy flavor that is perfect for chowder. If you can't find fresh oyster mushrooms, you can use dried oyster mushrooms. Just be sure to soak them in water for about 30 minutes before using.
- Sauté the mushrooms. Sautéing the mushrooms in butter or olive oil will help to bring out their flavor and make them more tender.
- Use a variety of vegetables. This recipe calls for carrots, celery, and onion, but you can also use other vegetables, such as potatoes, parsnips, or turnips.
- Add some herbs and spices. Herbs and spices, such as thyme, rosemary, and black pepper, will help to give the chowder a flavorful boost.
- Don't overcook the chowder. The chowder should be simmered for just until the vegetables are tender. Overcooking will make the vegetables mushy and the chowder will lose its flavor.
- Serve the chowder hot. Oyster mushroom chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Oyster mushroom chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you're looking for a hearty and satisfying soup, give oyster mushroom chowder a try. You won't be disappointed!
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