NAMA‘s Mycophagist‘s Kitchen is committed to the delicious, safe, and interesting preparation of wild and cultivated mushrooms. We offer programs in mushroom cookery and preservation which draw from a wide variety of ethnicities and styles.
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By Jean O. Fahey, New York
From The Fantastic Fungi Community Cookbook
Yield: 4 serving
During the COVID-19 pandemic in 2020, my club, the Central New York Mycological Society, only met outdoors. I was committed to doing a mycophagy program, so I made it into a tailgate event after a masked foray. This soup is one of the dishes I made for the program. Leeks can be sandy, so make sure they are washed well. One way to wash them is to slice them lengthwise and wash between the rings. You can use fresh or frozen mushrooms in this soup, but frozen chanterelles do not need to be defrosted before cooking, as they can get rubbery.
1 tablespoon unsalted butter
3 tablespoon extra-virgin olive oil, divided
3 cups chopped leeks, white part only, well washed
½ cup minced onions
1 pound Yukon Gold potatoes, peeled and chopped
4 cups chicken stock or vegetable broth
½ cup dry white wine
2 to 3 cups sliced fresh or frozen chanterelle mushrooms, 8 to 12 ounces
1 to 1½ cups heavy cream
Salt and white pepper
2 tablespoons minced chives, for garnish
Heat the butter and 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the leeks and onions and sauté until soft, about 4 minutes. Turn the heat down to medium and add the potatoes, stock, and wine. Cover and simmer until the vegetables are tender, about 15 minutes. Remove from heat.
In a medium-sized skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chanterelles, turn the heat down to medium, and cook, stirring frequently, until the mushrooms give up their water and the water evaporates, about 10 minutes.
Remove half of the leeks and potatoes from the soup pot and reserve in a bowl. Puree the remaining vegetables until very smooth, either by using an immersion blender or by pureeing in batches in a standing blender.
Return the puree and reserved vegetables to the soup pot and add the mushrooms. Over low heat, stir in the cream and season with salt and white pepper to taste.
Serve at room temperature or chilled, garnished with chives.
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