A comforting chowder made with potatoes and oyster mushrooms laced with creamed red lentils, black pepper, and parsley.
Short History: Oyster mushrooms (Pleurotus ostreatus) were first cultivated in Germany during World War I as a subsistence measure, and is now used all over the world for food. It is mainly used in Japanese, Korean, and Chinese cuisine, and is also very popular in Kerala, India. People in the Czech and Slovak also use it in many different soups and stews as a common alternative to meat products! Oyster mushrooms are rich in protein, fiber, iron, calcium, folic acid, and Vitamins B, C, and D.
Reheating Instructions: Simmer over medium for 2 to 3 minutes.
“Had it with a big slice of bread and it was delicious.” – Samanta Ri. from Phoenix
“Excellent excellent excellent! This was my favorite! Could I order this for Thanksgiving dinner?” – Sarah Ko. from Scottsdale