Serves 4
75g butter
2 brown onions, diced
2 small potatoes diced
2 cloves garlic, crushed
1 Tbsp thyme, finely chopped
800g Portobello mushrooms,
diced
5 cups vegetable stock (we
use house made)
150ml cream
salt and pepper, to taste
Method
Melt half the butter in large pot and add onion, cook for 5 minutes. Add potatoes, garlic and thyme and cook for another five minutes or until onion and potatoes soften.
Add remaining butter and mushrooms. Cook for 5 minutes.
Add stock to pot and bring to boil. Reduce heat and simmer with the lid on for 20 minutes.
Blend to your preferred consistency — it can be nice to leave some mushrooms chunky. Add cream and bring back to just about a boil. Add salt and pepper, if needed.
Recipe provided by The Galley Cafe and Bar, Port Chalmers. Recipe requested by Angela McErlane.
If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
