Lion’s Mane Chowder with Truffle Grilled Cheese

March 2, 2023

easy

4

Recipe by Chef Rachel Ponce

An elusive dinner plate delicacy, truffles add a level of decadence and depth of flavor to a dish. Hidden among the trees, there are truffles in Paso Robles and harvest happens in January. Nothing is guaranteed, but last year Caelesta Owner and Winemaker Brian Farrell Jr. was able to harvest the woodsy gems. For those who don’t have the nose of a truffle pig (these are special animals trained to sniff out truffles), ETTO carries jarred truffles, which are a great substitution. Lion’s mane is a funky looking mushroom with a texture that’s just like crab meat. It has a variety of uses but tastes delicious in soups or, perhaps surprisingly, cakes for a great vegetarian dish. Mighty Cap Mushrooms in Paso Robles is a reliable local source for all kinds of mushrooms.

No Reviews

Ingredients

Adjust Servings

	2 tablespoons butter
	1 large onion, diced
	1 large leek, diced
	2 cloves garlic, minced
	⅓ cup flour
	¼ cup white wine
	2 cups milk
	3 cups fresh lion’s mane mushrooms, chopped
	1½ cups corn, fresh or frozen
	1 tablespoon salt
	1 tablespoon onion powder
	1 teaspoon black pepper

For the grilled cheese:

	1 cup grated truffle cheese
	2 tablespoons black truffles, fresh or jarred
	1 cup Gruyere cheese
	½ cup mayonnaise
	2 teaspoons truffle salt
	8 slices preferred bread

Directions

1.

Step 1

To make the soup, add to large pot on high heat the butter, onion, leek and garlic. Sauté for 5 minutes. Add flour and stir, cooking another 2 minutes. Continue stirring and add white wine. Cook for 2 minutes until thick, then whisk in milk. Stir in lion’s mane mushrooms, corn, salt, onion powder and pepper, then bring to boil. Turn heat to low and simmer, covered, for 15 minutes.

Mark as complete

2.

Step 2

While soup cooks, add to large bowl grated truffle cheese, truffles and Gruyere cheese. Mix until incorporated. In small bowl, mix mayonnaise and truffle salt. Preheat large skillet to medium heat, then slather 2 slices of bread with mayonnaise. Place mayonnaise side down in skillet, then add ¼ of cheese mixture to bread. Repeat with 2 more slices. Cook 4 to 5 minutes per side, turning each slice when bread is golden brown. Do not overcrowd pan with bread or it may steam sandwiches, preventing them from toasting.

Mark as complete

3.