JACK CZARNECKI,
founder of Oregon White Truffle Oil,
is a noted wild mushroom cooking authority
and award-winning cookbook author.

 

Fresh Oregon white truffles are now available!

Matsutake Chowder Recipe

Aug 1, 2011

Matsutake hunting this year has been enormously successful - maybe the best since we first arrived in Oregon back in 1997. The early rain and recovery of some of our best spots made for a handful of ridiculous trips to the Cascades.

The intoxicating aroma of this amazing mushroom filling the car on the way home was more than enough to motivate us into whipping up a Joel Palmer House favorite - Matsutake Chowder. This is our favorite way to prepare Matsutake. You can make this recipe with chanterelles, or any wild or domestic mushrooms. Today, we added a little bacon...don't judge me.

  • 2 T butter 1/2 onion,
  • chopped 1 lb Matsutake mushrooms,
  • sliced 1/2 inch thick 1 sheet nori (sushi-style dried seaweed, available in most supermarkets)
  • 1/2 t salt
  • 1 T soy sauce (any brand, not low salt)
  • Tiny pinch sugar
  • 1/2 pint heavy cream

Clean the mushrooms of any sand or soil that may be left from the forest. They tend to turn a little brown in spots, so don't obsess about getting them perfectly white.

  1. In a non-stick pan add the butter and onions.
  2. Saute over medium heat until onions become just transparent.
  3. Add the mushrooms and a little water to the pan.
  4. Cover and continue to simmer.
  5. The water will be drawn off the mushrooms.
  6. Tear up the sheet of nori and place in a coffee bean grinder. Process until the nori has been reduced to a powder.
  7. Add the nori, salt, soy sauce, and sugar to the pan. Cover again and cook for another 10 minutes.
  8. Remove the cover and add the cream.
  9. Continue to heat until the chowder begins to thicken.
  10. Adjust for seasoning if necessary.

Serve hot and enjoy! Remember, if you had some help harvesting these wonderful delights, make sure to share the fruits of your labor with those who get down and dirty with you! Thanks, Chris (and Bev and Ken and Bruce and...)! We hope you make and enjoy the recipe.

There will be truffle and truffle oil-centered recipes soon to come.

Thanks for reading!

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One whiff of the intoxicating aroma emanating from a bottle of Jack Czarnecki’s Oregon White Truffle Oil guarantees intrigue — and a quick sprint to the kitchen.

The Oregonian

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