Wednesday, March 14, 2007

Mushroom Chowder

We had a delicious mushroom chowder last night:

Sauté an onion in olive oil and salt until lightly browned. Add cleaned (with a brush or a dry scouring pad!) and sliced mushrooms, Oyster would be good, but the Parisian variety will do. Cook down until all the juices have evaporated, stirring often. Add a splash of white wine, cook down again, repeat with another splash of white wine.
Meanwhile boil a peeled and diced potato with sliced leek and celery stalk in water, or vegetable stock, with a bay leaf and thyme, until soft. Add to the mushrooms, with some hot sauce, red and black pepper, parsley. Cook a little longer to allow the flavours to marry.
Serve with a dollop of crème fraîche, more parsley and a piece of fresh brown bread.

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