If there’s any dish that represents the history and heritage of San Francisco, it’s cioppino. Even more so than the storied loaves of sourdough bread produced in droves around the bay, this humble yet simultaneously opulent dish has sustained generations. Tomatoes and seafood meet in an herbaceous broth spiked with white wine, embodying elegance without ostentation. It’s the working person’s humble indulgence, paying homage to the bounty of the region. The lack of plant-based seafood options put me off of attempting to replicate it for far too long. It turns out, nature already has a fantastic alternative to offer: mushrooms.

Mushrooms: The New Seafood

Yes, of course mushrooms! Varieties like king oyster mushrooms, maitake (AKA, hen of the woods), and shiitake, all featured prominently in this rich brew, make excellent seafood alternatives for a few key reasons:

• Texture: Mushrooms have a naturally meaty and chewy texture, especially the small, thick caps of Donko Sugimoto Shiitake, evocative of scallops or shrimp when cooked.
• Umami: Mushrooms, particularly dried shiitake, are rich in umami, which is also a crucial tasting note found in seafood. This depth of flavor comes from compounds like glutamate, inosinate, and guanylate, which are the uniquely potent trio that Sugimoto Shiitake brings to the table.
• Absorbency: Mushrooms are known for their ability to absorb and enhance the flavors of whatever they are cooked with. When seasoned with seafood-like ingredients (such as seaweed, lemon, garlic, and herbs), mushrooms can take on flavors that mimic those of the sea.
• Nutrition: While mushrooms don’t provide the same exact nutritional profile as seafood, they do offer important nutrients, including protein, fiber, and various vitamins and minerals.

Chip In For Cioppino

Legend has it that fishermen of yore would all “chip in” a bit of the day’s catch to make a communal vat of stew to share, and if you can imagine that with an Italian accent, the origin of the name would be clear. Others, however, see a more concrete link through the Italian word “ciuppin,” which means “to make soup from fish” or “little soup” in Ligurian dialect. In either case, it illustrates the beauty of this dish, which is infinitely adaptable. Built upon whatever was available at the end of a hard day’s work, there are no hard and fast rules. Had those founding San Franciscans set off into the forests instead of the sea, I’m confident there would be more foraged finds, like earthy wild mushrooms, added to the pot.

Cook Quickly, Savor Slowly

Romantic as the ideas of soup simmering on the stove may be, rarely do I have the time to babysit an all-day affair like that. Instead, I’m coming in hot with a quick-fix approach, taking advantage of my trusty pressure cooker. After sautéing the aromatics, it only takes 10 minutes under pressure to yield buttery-soft mushrooms and meltingly tender vegetables. Should you still want to take this to the stove, it’s easily feasible in an hour or two, tops.

Souper Stew

Cioppino is a complete thought, and thus, a complete one-pot meal. That said, it does beg for a wedge of crusty bread (yes, sourdough) to best sop up all the rich broth. If you’re having friends over and want to stretch it further, a peppery arugula salad would be an excellent counterpoint and of course, it pairs beautifully with a dry white wine. Plan to buy an extra bottle, just in case.

Tides of Change

Just as the tides of San Francisco Bay ebb and flow, so too does the legacy of cioppino evolve, shaped by time, necessity, and now, compassion. While the classic version pays tribute to seafaring traditions, this mushroom-forward interpretation speaks to a modern mindset, valuing sustainability without sacrificing depth of flavor. It’s remarkable how these humble fungi can bridge such a wide culinary gap, offering a taste of the ocean while staying firmly rooted to the forest floor. Tradition isn’t something we preserve—it’s something we reinvent.

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Yield: Makes 6 - 8 Servings

Mushroom Cioppino

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This plant-based cioppino trades the briny depths of the sea for the earthy richness of mushrooms. Layered with tender fennel, aromatic herbs, and a splash of white wine, it simmers into a luxurious stew that feels both rustic and refined. With umami-packed dried mushrooms at its heart, each spoonful captures the essence of the coast—no catch required.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Red Onion, Diced
• 1 Bulb Fennel, Diced
• 6 - 8 Cloves Garlic, Sliced
• 3 Tablespoons Capers, Drained
• 1 Dried Bay Leaf
• 1 Teaspoon Dried Thyme
• 1/4 Teaspoon Dried Oregano
• 1/4 Teaspoon Ground White Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/2 Cup Dry White Wine
• 1 Tablespoons White Wine Vinegar
• 4 - 6 Cups Vegetable Stock
• 1 (28-Ounce) Can Petite Diced Tomatoes
• 1 (2.47-Ounce) Package Donko Sugimoto Shiitake, Stems Removed and Saved for Another Recipe
• 2 Ounces Dried Oyster Mushrooms*
• 1.5 Ounces Dried Maitake (Hen of the Woods) Mushrooms*
• Salt and Ground Black Pepper, to Taste
• 3 Tablespoons Fresh Parsley, Finely Minced

Instructions

1. In a pressure cooker set to the "sauté" function or in a medium stock pot over medium heat, add the oil, onion, and fennel. Sauté until tender and translucent; about 8 - 10 minutes. Add the garlic, capers, bay leaf, thyme, oregano, white pepper, and red pepper flakes. Continue to cook, adding a splash of vegetable stock if needed to prevent the vegetables from sticking and burning, for 5 - 6 minutes.
   
2. Gently pour in 4 cups of the vegetable stock and canned tomatoes with all their juices. Add all the dried mushrooms and stir well to combine. If pressure cooking, secure the lid and set to "seal". Pressure cook on high for 10 minutes, then allow for a natural release. If cooking on the stove, reduce the heat to medium-low and simmer gently for 1 - 2 hours, until the mushrooms are all very tender.
   
3. Add more vegetable stock as needed to reach your desired consistency for stew or soup. Season with salt and pepper to taste. To with fresh parsley and enjoy hot.

Notes

*If dried is unavailable, you can substitute the dried oyster mushrooms with 10 – 12 ounces fresh, and the maitake with 7 – 9 ounces fresh. Fresh shiitake should not be substituted as they don't have the same amount of concentrated umami.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2185mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.