Creamy Lion’s Mane Mushroom Chowder
A rich, golden chowder built around tender chunks of lion’s mane simmered with potatoes, leeks and thyme in a silky cream broth. The mushrooms hold their texture beautifully and lend a subtle seafood-like sweetness that makes this taste like a clam chowder without the clams. Perfect for a cold Kansas Sunday after the farmers market.
Ingredients
For the Chowder Base
- 1 lb lion’s mane mushrooms from KC Mushroom Co.
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 large leeks white and light green parts only, thinly sliced
- 2 stalks celery finely diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken stock warm
- 1 1/2 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup whole milk
- kosher salt and white pepper to taste
To Finish
- 2 tbsp fresh chives thinly sliced
- 2 tbsp fresh parsley chopped
- crusty bread for serving
Instructions
- Pull the lion’s mane apart with your fingers into bite-sized chunks. You want pieces large enough to find in the soup, not shreds. Wipe gently with a damp cloth if there’s any debris.
- Heat 2 tablespoons of the butter and the olive oil in a heavy soup pot over medium-high. When the butter foams, add the lion’s mane in a single layer and leave it undisturbed for 4 minutes. Toss and cook another 3 to 4 minutes until the mushrooms are deeply golden and have given up their water. Season with a pinch of salt, transfer to a plate, and set aside. The hard sear is what gives the finished chowder its depth — don’t skip this step.
- Reduce the heat to medium. Add the remaining tablespoon of butter to the same pot. Add the sliced leeks and diced celery with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until the leeks are silky soft but not browned.
- Stir in the minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for a full 90 seconds — this cooks out the raw flour taste and is the base of your creamy texture.
- Pour in the warm stock a little at a time, whisking after each addition to prevent lumps. Once all the stock is incorporated and the mixture is smooth, add the potatoes, thyme sprigs and bay leaf.
- Bring to a gentle simmer and cook uncovered for 15 to 18 minutes, until the potatoes are completely fork-tender. Stir occasionally so nothing sticks to the bottom.
- Fish out the thyme stems and bay leaf. Stir in the cream and milk and let the chowder return to a bare simmer — do not boil, or the dairy can break.
- Return the seared lion’s mane to the pot along with any juices on the plate. Simmer gently 3 to 4 minutes to heat through. Taste carefully and adjust with salt and white pepper.
- Ladle into warm bowls. Shower with chives and parsley and serve with crusty bread for dunking.
Notes
From the farm: Lion’s mane has a naturally sweet, subtly seafood-like flavor that shines in dairy-based soups. For best texture, use mushrooms within 5 days of harvest and store loose in a paper bag.
Make ahead: This chowder actually improves overnight — the flavors deepen and the broth thickens slightly. Reheat gently over low heat and add a splash of milk if it has tightened up too much.
Variation: For a smoky version, render 4 slices of bacon in the pot before starting and use the bacon fat in place of half the butter. Crumble the bacon over the top with the herbs to finish.
Make ahead: This chowder actually improves overnight — the flavors deepen and the broth thickens slightly. Reheat gently over low heat and add a splash of milk if it has tightened up too much.
Variation: For a smoky version, render 4 slices of bacon in the pot before starting and use the bacon fat in place of half the butter. Crumble the bacon over the top with the herbs to finish.