Cioppino is one of the most famous American culinary inventions. Essentially it’s a tomato-based San Francisco seafood stew created by homesick Italians served over linguini or with crusty bread. For our Vedge version we feature delicious, thinly shaved royal trumpet mushrooms that will add great texture and flavor to the stew. The fennel and leek give this a nice green, spring touch.
- 1 pound royal trumpet mushrooms, very bottom tips removed
- 4 tablespoons olive oil
- 1 cup finely sliced leeks (rinsed)
- 2 tablespoons minced garlic
- 1 cup finely sliced fennel
- ½ cup white wine
- 3 cups vegetable stock
- 1 16oz can San Marzano diced tomatoes
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon Old Bay
- 1 tablespoon fresh chopped thyme or oregano leaves
- 1 teaspoon chili flake
- 4 sliced grilled or toasted bread
- Slice the mushrooms lengthwise as thin as possible. Use a mandolin if you have one.
- In a large stock pot, heat 2 tablespoons of the olive oil until it ripples. Add the leeks and garlic, and brown for 3 to 5 minutes.
- Add the sliced mushrooms and continue to brown (another 3 to 5 minutes).
- Stir in the fennel, then the wine. Let the wine come to a boil, then simmer for 2 minutes.
- Add the stock, tomatoes, salt, pepper and Old Bay. Simmer for 15 minutes on medium low until the mushrooms are tender and the fennel is soft.
- Stir in the herbs and chili flake.
- Ladle into bowls. Drizzle with remaining olive oil and garnish with bread.