Dungenessmushroomchowder Recipes

MUSHROOM CHOWDER

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.

POTATO-MUSHROOM CHOWDER

Steps:

• Saute onion in butter; add flour and seasonings.
• Slowly add water, stirring.
• Bring to a boil, cook 1 minute.
• Add remaining ingredients, reduce heat and simmer for 30 minutes.
• Add cream and cheese; heat through.

BROCCOLI MUSHROOM CHOWDER

Steps:

• Clean and cut broccoli into 1/2 inch pieces.
• Steam in 1/2 cup water.
• Do not drain; set aside.
• wash and slice mushrooms.
• Melt butter in saucepan over medium heat.
• Add flour, cook 2 to 4 minutes.
• Add chicken stock, stirring with wire whip and bring to boil.
• Turn heat to low.
• Add broccoli, half and half and spices.
• Heat, but do not boil.

CHICKEN AND MUSHROOM CHOWDER

Steps:

• Cover mushrooms with boiling water and set aside for 20 minutes.
• Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
• Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
• Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
• Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
• Garnish with bacon.

CREAMY MUSHROOM CHOWDER

Steps:

• In a large heavy pot heat butter over medium heat.
• Add in onion, garlic and diced carrots; saute for about 3 minutes.
• Add in flour and cayenne pepper; stir for 1 minute.
• Add in chicken broth or water; bring to a boil stirring constantly and simmer for 2 minutes.
• Add in mushrooms and potatoes; reduce heat to medium-low, cover and simmer for about 40 minutes over low heat or until all veggies are tender.
• Stir in cream, condensed soup (if using) and Parmesan cheese; heat though.
• Season with pepper and salt to taste.

DUNGENESS CRAB CHOWDER

Steps:

• Heat the oil in a 5 quart stockpot over medium heat.
• Add the peppers and corn and saute for 2 minutes over high heat.
• Add garlic, thyme and cumin; saute for 2 minutes.
• Add scallions and saute for another minute.
• Add hot chicken stock and cornstarch mixture.
• Reduce the heat to medium and simmer for 2 minutes.
• Season the chowder with Tabasco to taste, then add the cooked crabmeat.
• Season to taste with salt and pepper.
• Garnish the individual servings with chopped scallions.

DUNGENESS & MUSHROOM CHOWDER

Steps:

• In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.
• Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
• Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
• Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
• Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.
• Cook's tip: You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms (about 3/4 oz. total) with 1 cup boiling water and let soak until soft, about 20 minutes. Lift mushrooms out gently, squeeze dry, and cut into bite-size pieces; add with button mushrooms. Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in carefully, leaving the sediment behind.