Brian’s Savory Mushroom Bacon Chowder
Decadent and delicious with earthy layers of flavor perfect for a cold night in!
Author's Notes: This dish is decadent and delicious with earthy layers of flavor perfect for a cold night in! The key to this recipe is low and slow, infusing each layer with flavor that builds into a rich and comforting symphony for your taste buds. As the soup simmers gently on the stove, the aromas waft through your kitchen, creating a cozy ambiance that complements the warmth it brings to your palate.
Brian’s Savory Mushroom Bacon Chowder
** Available at LeRoux Kitchen
Ingredients:
- 1 Large yellow or sweet onion, diced
- 1 Lb. Thick-cut bacon, cut into bite-size pieces
- 32 oz Portobello mushrooms, coarsely chopped
- 2 Garlic cloves, minced
- 1 Tsp. Thyme**
- 1 Tsp. Oregano**
- 1 Tsp. Sea salt**
- ½ Tsp. Fennel seed**
- 1 Tbs. All-Purpose flour
- 3 Tbs. Stonewall Kitchen Scallion Aioli**
- 1 Tbs. Worcestershire Sauce**
- 1 Tbs. LeRoux Roasted Sesame Oil**
- 2 Tbs. LeRoux 18 Year Traditional Balsamic**
- 32 oz Beef broth**
- ½ Pint Heavy cream
- ½ Cup Red wine (Optional)**
- 4-5 Tbs. Salted butter
- Garnish
- Pecorino Romano cheese
- Chives, finely chopped
- Toasted sesame seeds
- LeRoux Fresh Wild Rosemary Olive Oil**
- Toasted bread crostini
Preparation:
- In a 5qt Chef’s oven, sauté bacon pieces to render fat until slightly browned. Remove bacon pieces from pot using a slotted spoon. Set bacon aside.
- In the same pot, add 2 tablespoons of butter before adding your chopped onions. Cook onions on low to medium-low heat for 20-30 minutes until caramelized. Onions should be translucent and slightly browned.
- Deglaze with red wine. Sauté for 2-3 minutes (Optional)
- Add minced garlic. Stir to combine and cook until garlic is fragrant, approximately 30 seconds.
- Stir in flour, thyme, oregano, salt, and fennel seed. Stir to combine and cook until fragrant, approximately 1 minute.
- Add in mushrooms and 2-3 additional tablespoons butter, stir to combine all ingredients. Cook until mushrooms have softened and reduced by half, stirring regularly, approximately 5 minutes.
- Add 18 Year Balsamic**, Worcestershire sauce, Roasted Sesame Oil**, and Scallion Aioli. Stir to combine and continue to cook another 5 minutes.
- Add in beef broth and heavy cream, stir to combine all ingredients well. Simmer for 5 minutes.
- Using an immersion blender, blend all ingredients in the pot to desired smoothness. Taste for seasoning.
- Add bacon pieces back into the pot and simmer for 5-10 minutes, stirring regularly.
- Garnish with finely shredded Pecorino Romano cheese, finely chopped chives, toasted sesame seeds and a drizzle of Rosemary Olive Oil**. Serve with toasted bread crostini.