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Lion’s Mane Chowder

Paula Grainger
If this story accomplishes just one thing, it could be this: Lion’s mane mushrooms can amaze in multiple ways.
Taking lion’s mane regularly knocks back anxiety and depression while upping cognitive function. Sprinkle on a little Old Bay seasoning, pan fry this kingly mushroom, and you have vegan “crab” for tacos or pasta.
Grainger likes it in this creamy chowder because it has “a mild, sweet flavor and makes an excellent alternative to seafood,” she says. Bonus tips from the chef-herbalist: Waxy potatoes hold their shape best during cooking, and you can substitute vegetable stock and non-dairy creamer to make this recipe vegan.
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Course Soup
Servings 6 servings

Ingredients
  

  • 6 strips bacon, chopped (optional)
  • 3 tablespoons butter
  • 1 white or yellow onion, chopped
  • 2 celery sticks, finely chopped
  • 2 medium-sized carrots, chopped into ¼-inch cubes
  • 8 ounces fresh lion’s mane, torn or chopped into ¾-inch pieces
  • 2 tablespoons plain flour
  • 16 ounces chicken stock (or vegetable stock)
  • 1 pound white or yellow potatoes, chopped into ¾-inch cubes
  • 1 bay leaf
  • Sprig of fresh thyme or ½ teaspoon dried
  • 8 ounces heavy cream (or non-dairy alternative)
  • Chives, chopped, for garnish (optional)

Instructions
 

  • Heat a large saucepan or enamel pot and gently fry the bacon (if using) until the fat has rendered and the bacon is crispy.
  • Carefully remove the bacon from the pan and set aside, leaving as much of the fat in the pan as possible.
  • Melt the butter in the same pan and add the onion, celery and carrots. If you are not using bacon, add ½ teaspoon salt.
  • Cook over low heat for around 5 minutes until the onion is translucent and the vegetables have softened. Be careful not to let onion brown.
  • Add the chopped lion’s mane mushrooms and cook over a medium heat. Move the mushrooms around with a wooden spoon, being gentle to avoid breaking them up too much. Cook until they are very lightly browned on the edges.
  • Remove from the heat and sprinkle the flour over top of mixture. Gently stir to ensure everything is coated with flour.
  • Return the pan to a lowish heat and add a little stock, stirring to incorporate it into the pan contents. Add more stock a little at a time to make sure everything is creamy and there are no lumps of flour.
  • Add the rest of the stock.
  • Add the potatoes and pop in the bay leaf and thyme. Give everything a stir. Cover the pan and simmer gently until the potatoes are fork-tender, about 15 minutes but time will depend on the potatoes you have used. Stir in the cream and simmer for a couple more minutes to warm.
  • To serve, spoon the chowder into bowls and sprinkle with reserved bacon bits and chopped chives.

Notes

Reprinted with permission from Nature’s Apothecary by Paula Grainger. (November 26th, 2024, Octopus Books)
Keyword chowder, mushroom