If you are lucky enough to have access to lobster mushrooms, we’ve got a wicked awesome way to use them! This rich chowder is infused with a touch of seaweed, miso and Old Bay to recreate this New England classic. Our version is of course mushroom-forward and #freefromanimals.



for the broth

for the filling

for the crostini


to make the broth

  1. Place the water in a medium-sized sauce pot over medium-high heat. Bring water to a slight simmer almost close to boiling point, then add the miso and mix well to incorporate. Reduce the heat to the lowest setting to maintain a simmer.
  2. Add diced potato, bay leaf and seaweed to miso broth.

to make the filling

  1. Preheat  a separate medium-sized sauce pot over medium heat. Add vegan butter to melt. Add onions, celery, mushrooms, garlic and sherry and stir to coat with butter.
  2. Sprinkle with the flour. Dust evenly with the Old Bay and let cook for a minute without stirring.
  3. Now stir the mixture to allow the flour to absorb and create a slightly smooth paste or roux.
  4. Continue stirring and begin to add broth in small amounts, allowing the texture to become smooth before adding in more. Repeat until all of the broth is added.
  5. Simmer for 10 -15 minutes and continue to stir frequently to allow for roux to cook out.
  6. Add chopped dill and continuing stirring and cooking for 5 more minutes or until smooth and thickened.

to make the crostini and serve

  1. Preheat oven to 350.
  2. Coat one side of each crostini evenly with the butter, sprinkle old bay.
  3. Bake for 5 minutes or until golden.
  4. When the crostini are toasted, distribute the chowdah into bowls and top each pie with them. Serve immediately.