Italian · Soup

Stir-Fried Mushroom Chowder

A slow-simmered take on Mushroom Chowder, built on chilli and pecorino and finished the way we like it. Ready in about 40 min and easily enough for 4 people.

4.7 from 137 cooks

Prep15 min

Cook25 min

Serves4

LevelEasy

Members' recipe

Ingredients

600gmixed mushrooms
3 clovesgarlic
to tasteblack pepper
1 cupstock
1 tbspSan Marzano tomatoes

Method

Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Slow-simmered Cod Broth with chilli and pecorino

Italian

Slow-simmered Cod Broth with chilli and pecorino

Weeknight-friendly Cod Broth with the chilli and pecorino we come back to again and again. Big...

40 min · Medium

Sun-warmed Halloumi Toast with garlic and basil

Italian

Sun-warmed Halloumi Toast with garlic and basil

Weeknight-friendly Halloumi Toast with the garlic and basil we come back to again and again....

50 min · Easy

Rustic Cauliflower Roast with tomato and oregano

Italian Members

Italian

Rustic Cauliflower Roast with tomato and oregano

Weeknight-friendly Cauliflower Roast with the tomato and oregano we come back to again and...

35 min · Easy

Italian

Chilli and pecorino Halloumi Side

The kind of Italian plate you make on repeat. chilli and pecorino, a proper glaze, and a finish...

37 min · Medium