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
1/2 cup white wine
3 cups vegetable stock
1 (16 ounce) can San Marzano diced tomatoes
1 1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon Old Bay
1 tablespoon fresh chopped thyme or oregano leaves
1 teaspoon chili flakes
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
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
Stir in the herbs and chili flakes.
Ladle into bowls. Drizzle with remaining olive oil and garnish with
Prep time: 20 min | Cook time: 25 min | Yield: 4 to 6 servings
Recipe courtesy of Chef Rich Landau, Vedge Restaurant, Philadelphia,
Recipe and photograph courtesy of the Mushroom Council.