Maitake Mushroom Chowder with Potatoes

This Maitake Mushroom Chowder with Potatoes is the ultimate in fall comfort food. Perfect for using fresh mushrooms as well as a great way to use dried wild mushrooms, too.

Maitake mushrooms are one of my favorite reasons to look forward to fall. Their ruffled pieces give this chowder plenty of mushroom flavor, while small cubes of potato, a little carrot and crispy bacon make it a satisfying bowl of comfort food. And yes, there’s heavy cream. This is chowder, after all!

No foraging trip required: cultivated maitake from the grocery store or farmers market works here, too. The recipe card below has the full measurements; here are the details that help bring the pot together.

What are maitake mushrooms?

Maitake (Grifola frondosa), also called Hen of the Woods or sheep’s head, grows in overlapping clusters near the bases of trees, especially oaks. Here in Pennsylvania, September and October are the months I look forward to for maitake season. Timing varies with weather and location; my fall foraging guide covers more of what to look for as the season changes.

Hen of the Woods has pores underneath its caps, rather than gills. That is only one identifying feature, not a reason to put an unfamiliar mushroom in your dinner. The Missouri Department of Conservation’s maitake field guide is a useful educational reference.

Before cooking wild mushrooms: Confirm the identity with a qualified local expert, including regional lookalikes. Never rely on a photo, an app or a common name alone. Forage only where you have permission, follow local rules, and leave old or deteriorating mushrooms behind. Cook wild mushrooms thoroughly and try a small serving the first time. My foraging library is a starting point for learning, not a substitute for in-person identification.

Ingredients for maitake mushroom chowder

This recipe starts with 4 cups of chopped maitake mushrooms (roughly 8 ounces) and 4 cups of peeled, cubed potatoes. The mushrooms stay the focus, with one carrot adding a little sweetness and color.

Bacon and butter make the savory base. Onion, celery, carrot and garlic cook in the fat before the liquid goes in. Salt, black pepper, paprika and a bay leaf season the soup without overwhelming the maitake.

Dry white wine and chicken bone broth round out the broth. Choose a wine you enjoy drinking, rather than sweet wine or salted cooking wine. All-purpose flour thickens the chowder, and heavy cream goes in at the end. This version contains wheat and dairy; it isn’t a gluten-free or keto recipe.

How to clean and cut the mushrooms

Pull the cluster apart so you can check between the fronds for dirt, leaves and insects. Trim away the dirty base and any tough or damaged portions. Give dirty pieces a quick rinse, then drain and pat dry well before cooking. Clean them when you’re ready to use them, rather than putting wet mushrooms back into storage.

Chop the tender pieces small enough to fit comfortably on a spoon. Cut the potatoes into small, evenly sized cubes and the carrot a little smaller so the vegetables become tender together. Large potato chunks will need more time than the recipe’s short simmer.

How to make maitake mushroom chowder with potatoes

1. Build the flavor in the pot

Cook the chopped bacon with the butter in a Dutch oven until crisp, then lift the bacon out and reserve it. Leave the fat in the pot. Add the mushrooms and sauté for 3–5 minutes, until softened and beginning to brown at the edges. If they release a lot of water, let that cook off before moving on.

Add the onion, celery, carrot and garlic. Cook until softened, stirring so the garlic doesn’t scorch. Season with the salt, pepper and paprika, then add the wine and simmer to reduce it for about 2–3 minutes. This reduces the wine; it does not guarantee that all the alcohol is gone.

2. Simmer until the potatoes are tender

Add the potatoes, bay leaf and chicken broth. Bring to a boil, then cover and reduce the heat to a gentle simmer. Start checking the potatoes at 7–10 minutes. A fork should slide in easily; keep cooking if the centers are still firm.

3. Thicken and finish with cream

Whisk the flour with roughly 1/4 cup of cool water until smooth, then stir it into the simmering soup. Let the chowder simmer until thickened and the flour is cooked through. Stir in the heavy cream last and warm through, stirring gently. Taste before adding more salt, especially if your bacon and broth are salty.

Remove the bay leaf before serving. Top each bowl with the reserved crispy bacon and, if you’d like, a few larger pieces of separately sautéed maitake. Those ruffled mushrooms make such a pretty topping!

Tips for a creamy chowder

Keep the potato pieces consistent. Small cubes cook faster and give you potatoes and mushrooms in the same spoonful. Yukon Gold potatoes are a good choice for creamy pieces that hold together; russets break down more and help thicken the broth.

Mix the flour with cool water first. Adding dry flour straight to hot soup can leave lumps. After adding the cream, use gentle heat and stir often to avoid scorching the bottom. If the chowder gets thicker than you like, loosen it with a little broth.

Frequently asked questions

Can I use dried maitake mushrooms?

Yes. Rehydrate dried maitake according to the package directions, then drain, chop and cook them as directed. Measure the mushrooms after rehydrating; 4 cups of dried mushrooms is not the same as 4 cups of fresh. Expect a somewhat chewier texture than fresh maitake.

Can I use a different mushroom?

Cultivated cremini or oyster mushrooms are practical substitutes. Use the same prepared volume and cook off excess moisture before adding the vegetables. The flavor and texture will be different, but you’ll still have a hearty mushroom and potato chowder.

Can I leave out the wine?

Yes. Replace the 1/3 cup of wine with additional broth. This is also the better option when you need to avoid alcohol entirely.

Can I make this vegetarian?

For a vegetarian variation, leave out the bacon and use vegetable or wild mushroom broth instead of chicken broth. Add a little more butter as needed to sauté the mushrooms. The butter and cream mean this variation still contains dairy.

Can I make it ahead or freeze it?

You can make the chowder ahead and refrigerate it; it will thicken as it sits. Freezing is possible, but the cream may separate and the potatoes can become grainy after thawing. For the best texture, enjoy this one fresh or from the refrigerator.

Storing and reheating leftovers

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F. Keep refrigerated at 40°F or below and use within 3–4 days. Reheat only what you need, stirring frequently until it reaches 165°F throughout. Add a splash of broth if needed. See the USDA’s leftover storage and reheating guidance for more details.

More ways to enjoy maitake mushrooms

If you have more maitake waiting in the refrigerator, try my fried maitake mushrooms for a crispy treat, or pickled maitake mushrooms for something tangy alongside dinner. You can browse all my maitake recipes for more ideas.

Serve this chowder with crusty bread and a simple green salad, and dinner is handled. If you make it, I’d love for you to leave a rating on the recipe card!

Save this maitake mushroom chowder recipe for your next fall soup night!