Ulu (Breadfruit) and Oyster Mushroom Chowder

Featured in the Honolulu Star-Advertiser on September 14, 2011.



Ulu (Breadfruit) and Oyster Mushroom Chowder

  • 1 tablespoon Naked Cow Dairy unsalted butter
  • 2 medium Maui onions, diced (about 2 cups)
  • 1/2 pound oyster mushrooms, chopped (about 1 cup)
  • 4 cups chicken or vegetable stock
  • 3 fresh whole thyme sprigs
  • 1 medium very ripe ulu, skin & seeds removed & cut into 1-inch cubes (about 2 cups)
  • 2 1/2 cups Hawaii's Fresh Milk
  • Pinch of Hawaiian salt
  • Flat leaf parsley for garnish


  1. Heat butter in a medium saucepot over medium-low heat; add onions and mushrooms and cook gently until soft (5 minutes).
  2. Add the stock, thyme and bring to boil.
  3. Add the ulu, reduce heat and cook, covered, for 30 minutes or until ulu is tender.
  4. Remove pot from heat and set aside to cool for 10 minutes.
  5. Discard the thyme stems and mash the ulu in the pot with a potato masher until smooth.
  6. Stir in milk and season with salt to taste.
  7. Return saucepan to the stove on medium heat for 5-10 minutes until warmed through.
  8. Garnish with fresh parsley.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
150 calories, 4.5 g fat, 2.5 g saturated fat, 15 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 4 g fiber, 13 g sugar, 4 g protein


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