vegan mushroom cioppino

VEGAN MUSHROOM CIOPPINO

1 pound royal trumpet mushrooms, ends removed and sliced into bite sized pieces.
1 pound oyster mushrooms, ends removed and torn into bite sized pieces
1/2 cup olive oil
3 stalks leeks, tough green ends removed, rinsed & thinly sliced (see bottom pic)
18 cloves sliced garlic
2 cups fennel, sliced thin
1 bunch celery, sliced thin
2 cups dry white wine
8 cups water
1 vegetarian bouillon cube
2 1/2 lbs chopped tomatoes
2 teaspoons salt
2 teaspoon white pepper
3 tablespoon Old Bay seasoning
1 teaspoon red pepper flakes
Fresh oregano, chopped

In a large stock pot, heat the olive oil until it ripples. Add the leeks, celery 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 water and bouillon cube, tomatoes, salt, pepper, chili flakes and Old Bay. Simmer for 30 minutes on low until the mushrooms are tender and the fennel is soft. Remove from heat and add a small handful of chopped fresh oregano. Taste and adjust seasoning.

Ladle into bowls. Drizzle with olive oil and serve with sourdough bread.

Quick tip for cleaning leeks I learned from David Lebovitz: slice lengthwise up to the root, making them very easy to rinse off. Then slice as needed.