Lion’s Mane Chowder

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

• 1 large Lion’s Mane mushroom (about 8–10 oz), torn into bite-sized “lumps”
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 medium Yukon gold potatoes, diced into ½-inch cubes
• 3 cups vegetable broth
• 1 cup whole milk (or unsweetened oat milk for vegan)
• 1 cup heavy cream (or coconut cream for vegan)
• 2 tbsp all-purpose flour (or gluten-free flour)
• 1 bay leaf
• ½ tsp Old Bay seasoning (or smoked paprika if preferred)
• 1 tsp dried thyme
• Salt & black pepper, to taste
• Optional garnish: fresh parsley, oyster crackers, or a drizzle of olive oil

Instructions

1. Prepare the Lion’s Mane: Tear the mushroom into chunks resembling crab meat. Pat dry if needed.
   
   
2. Sauté veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until softened. Stir in garlic.
   
   
3. Add potatoes & seasonings: Stir in potatoes, thyme, bay leaf, Old Bay (or smoked paprika), salt, and pepper. Cook 2–3 minutes.
   
   
4. Thicken base: Sprinkle flour over the veggies and stir well to coat. Cook 1–2 minutes to remove the raw flour taste.
   
   
5. Build the chowder: Slowly stir in the vegetable broth, scraping up any bits stuck to the pot. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
   
   
6. Creamy finish: Lower heat to medium-low. Stir in milk and cream. Simmer gently (do not boil).
   
   
7. Add Lion’s Mane: Fold in the mushroom chunks and simmer 5–7 minutes until tender and slightly flaky.
   
   
8. Taste & serve: Adjust salt/pepper to taste. Remove bay leaf. Ladle into bowls and garnish with parsley and crackers.

Notes & Variations

• For extra “seafood” flavor, add a dash of nori flakes or kelp powder.
• Swap potatoes for sweet corn if you want a lighter summer chowder.
• Serve with crusty bread to soak up the creamy broth.