For those of you that were NOT in attendance at our Mushroom Foraging extravaganza last week you were not able to taste the scrumptious items on the menu by Chef Ben. Fear not! We are happy to offer you the next best thing and that is the recipe for his killer "Mushroom and Crab Chowder". Yummm...
Mushroom and Crab Chowder
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 4
• 6 tablespoons butter, divided
• 1/4 cup finely chopped onion
• 3 oz finely chopped red bell pepper
• 3 oz yellow bell pepper
• 1 green onion, finely chopped
• 2 tablespoons fresh chopped parsley
• 1 1/2 cups sliced wild mushrooms
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• dash pepper
• dash ground nutmeg
• dash cayenne pepper
• 1 1/2 cups cooked crabmeat
• 2 tablespoons dry sherry
In a heavy skillet, heat 4 tablespoons of butter. Add the onion, green pepper, and mushrooms. Saute until onions are softened. Add the green onion and parsley and continue cooking for 2 minutes longer. Set aside.
In a medium saucepan, heat the remaining 2 tablespoons of butter over medium heat. Stir in the flour until smooth; gradually stir in the milk. Add salt, pepper, nutmeg, and cayenne. Cook, stirring, until thickened. Add the sautéed vegetables and half-and-half or light cream, and cook, stirring, until hot and bubbly. Stir in the cooked crabmeat and simmer for 5 minutes. Stir in the sherry just before serving.