Sanctuary Bistro’s chef shares recipe for oyster mushroom chowder

CHARLOTTE, N.C. (QC Life) - The oyster mushroom chowder is a New England-style chowder that is dairy-free and/or vegan.

It is a creamy soup that warms and feeds the soul on these chilly winter days and it is the most popular soup at Sanctuary Bistro.

The restaurant has a mission of compassion that starts with food choices. They host benefit dinners every Wednesday night, donating 15 percent to the various non-profits.

Chef Barry Horton stopped by to show us how to make his popular oyster mushroom chowder.

Oyster Mushroom Chowder

Ingredients

3 cups oyster mushrooms, hand-shredded

5 small red potatoes, small diced

3 cups vegetable broth

1 cup cashews

1 tablespoon olive oil

1 medium yellow onion, small diced

3 garlic cloves, minced

1 cup water

2 tablespoon Italian seasoning

Salt and pepper (Don’t be shy. Salt brings out the flavors of the food)

Directions

1. In a saucepot, heat oil on medium. Add the onions and garlic and sauté until light brown.

2. Add the mushrooms to the onion mixture and continue to cook for five to seven minutes until tender and juicy.

3. Add the potatoes, herbs and broth and simmer until the potatoes are tender.

4. In a blender, process the cashews and water until smooth, and then add them to the saucepot. Simmer until thickened. Season with salt and pepper to taste. Makes seven to eight cups.

Alternatives: When it is wild mushroom season, Chef Barry said he loves exchanging this for chanterelles or morels for an earthier version of the soup. Since seasons are different everywhere, you should look up your local region and write the harvest dates for local wild mushrooms.

Related: How to make a delicious zucchini crust pizza

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