“Lobster Mushroom and Dungeness Crab Corn Chowder”
By: Eric Sharpe MDF Contributor and Regional Director
Description:
Lobster mushrooms are one of those unmistakable mushrooms, and also happen to be the aftermath of two forms of fungi attacking one another. Prior to the “attack” lobster mushrooms are actually mildly poisonous until the second fungi, attaches and “attacks” which is when you see the fruiting portion of this incredible mushroom breach the surface in that unmistakable “cooked lobster” orange that also has a slight aroma of crab or lobster. This soup is great when corn is abundant and sweet and fresh wild Dungeness crab is in peak season. It also comes together in one pot in under an hour. Add a loaf of your favorite sourdough and dam if it isn’t one of the best meals around.
Ingredients:
- 2lbs Fresh lobster mushrooms, cleaned and Medium diced.
- 1 Stick unsalted butter
- 4 cups, vegetable stock or crab/shrimp stock if you can (save those shells!)
- 3 cups heavy cream
- 2 cups whole milk
- 2 cups small diced celery
- 1 large yellow onion small diced
- 1 bulb fennel small diced
- ½ pound smoked wild boar belly, small dice
- ¼ cup chopped fresh garlic
- 1 cup Fino sherry
- 4 ears of fresh corn, Kernels removed and reserved
- 1# Fresh Dungeness Crab
- 1 Tablespoon fresh Thyme or 1 Teaspoon Dried Thyme
- Juice from 1 lemon
- Kosher Salt, White pepper to taste
- 2 Tablespoons Crystal Hot sauce (optional)
Cooking Instructions:
- In a large stock pot, gently sauté the mushrooms, celery, onion, fennel and boar belly until the bacon is translucent and beginning to soften, and slightly brown.
- Add the garlic and cook for an additional 1 minute stirring, and not allowing the garlic to brown.
- Deglaze with the sherry and allow the liquid to reduce by 50%, then add the cream, milk, and stock. Bring to a gentle simmer and allow to reduce by 25%.
- Add the Corn, and cook for 3 minutes, add the crab, thyme and juice from one lemon.
- Bring to a gentle simmer and stir gently as to keep the crab in large pieces. Season with Salt, white pepper and if you want I love to add Crystal Hot Sauce, for a bit of vinegar and spice.
Cocktail Pairing:
The best cocktail for this delightful soup is the buttery taste of a good Chardonnay served cold.
Get Cooking!
As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/
Eric Sharpe
Eric is the Mule Deer Foundation Regional Director for South Dakota and Nebraska. He is a Montana and Wyoming Hunting guide in the Fall and accomplished chef. Eric attended the Culinary Institute of America Hyde Park, and Graduated with Honors, as well as Culinary Institute of America, Greystone, before studying at Le Pont Rouge, Culinary Academy, Stage, in Le Mans France. Eric is also a certified Level II WSET Wine, WSET Certified Sommelier, WSET Level I Sake. A restauranteur with over 30 Years in the food and bevera
