LOBSTAH MUSHROOM CHOWDAH

SERVES 4 TO 6

One spoonful of this stew and I’m transported right back to my New England home. The seafood-like texture and taste of lobster mushrooms is just mind-blowing. It’s worth seeking them out. If you can’t find lobster mushrooms, make the chowder with almost any white mushroom. The texture will be softer but the taste will still be good. —DEREK

3 russet potatoes, peeled and cut into 1-inch cubes

1 head cauliflower, cleaned and broken into florets

1/3 cup white miso

2 tablespoons plant-based butter, optional

1 large white onion, diced

3 stalks celery, sliced into ½-inch half-moons

5 cloves garlic, sliced

3 cups lobster mushrooms, cleaned and cut in 1-inch chunks

¼ cup dry sherry

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

½ teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon ground white and/or black pepper

1 bay leaf

1 cup unsweetened soy milk

Put the potatoes in a medium saucepot and add water to cover. Cover and bring to a boil over high heat. Cut the heat to medium high, uncover, and boil gently until the potatoes are not quite tender, 8 to 10 minutes. Avoid overcooking the spuds; they should hold their shape and still be al dente.

Fish out the potatoes with a slotted spoon and set aside. Save the cooking water.

Measure the leftover potato water, add enough additional water to equal 7 cups, and return to the pot. Add the cauliflower and bring to a gentle boil over medium heat. Cook until the cauliflower is soft, about 10 minutes. Shut off the heat and let sit in the liquid for 15 minutes to let the flavors blend.

Transfer the cauliflower and cooking liquid, in batches if necessary, to a blender (preferably high-speed). Add the miso and adjust the center lid of the blender to avoid steam building up. Start blending on low speed, then work your way up to high, blending until super smooth, about 3 minutes total.

Heat a large soup pot over medium-high heat and add the buttah (which is optional; this soup can be made oil-free). When melted, add the onion, celery, garlic, and mushrooms and sauté until the onion is soft, about 3 minutes. If you skip the buttah, just keep the pan moving to keep the vegetables from sticking too much. Add the sherry and lemon juice and sauté another 2 to 3 minutes. Then mix in the Old Bay, paprika, salt, pepper, and bay leaf. Add the al dente potatoes and pour in the blended cauliflower mixture. Cut the heat to medium low so the soup is at a bare simmer. Stir in the soy milk and simmer for 30 minutes. Avoid boiling: Miso should never be boiled because boiling makes it lose its nourishing qualities.

Remove from the heat or keep on wicked low until ready to serve. Remove the bay leaf before serving and garnish at will.

OPTIONS

Try roasting the cauliflower florets at 400°F for 30 to 40 minutes to add more complex flavors. Note that roasting will darken the color of the soup.

To intensify the mushroom flavor, mix together the sherry and 1 tablespoon white miso and toss the ’shrooms in that mixture. Then roast the ’shrooms at 400ºF for 25 minutes. When roasted, add them to the sautéing onions and celery as it says in step 5.

Garnishes: Sprigs of cilantro or parsley, a dusting of Old Bay, and/or some oyster crackers