Mushpot Chowder

This is my very own made up recipe for a vegan clam-chowder-esque stew.

It uses dried shiitake mushrooms, which when rehydrated has the same texture as shellfish. I haven't tried it with fresh shiitake mushrooms but I assume it isn't the same.

Mushroom Potato (Mushpot) Chowder

INGREDIENTS

• 1 onion, diced
• several cloves of garlic, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 jalapeño pepper, seeds removed and diced (optional)
• 6 oz mushrooms
• 6-7 dried shiitake mushrooms
• 1 large potato, cut into bite-sized pieces
• 2 cups of vegetable broth
• 1 tsp dried thyme
• 1 tsp mushroom powder*
• 1 tsp paprika
• 1/2 tsp marjoram
• 1 can of cannellini beans (not rinsed)
• 1/2 tsp of msg or salt

*Use Trader Joe's Umami Mushroom Seasoning or Walmart's Bettergoods Mushroom Seasoning.

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DIRECTIONS

1. Soak shiitake mushrooms in hot water for about 30 minutes. Remove stems and dice.
2. In a large pot, sauté all mushrooms and potatoes in olive oil. Set aside.
3. In the emptied mushroom pot, sauté onions. Add garlic, celery, carrots, and jalapeño pepper. Sauté for a few minutes until the vegetables turn a bright color and start softening.Add broth, herbs, and spices. Bring to a boil, then simmer.
4. When the vegetables are soft and mashable, add the can of beans. Purée with an immersion blender.
5. Stir in the mushrooms and potatoes. Once it comes to a simmer again, it is ready to eat.