Ask a Chef: Courthouse Cafe's creamy mushrooms

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Pam Jones.
Photo: Pam Jones
Courthouse Cafe's creamy mushrooms

Makes 2 portions

6 large field mushrooms
3 sprigs thyme, chopped
olive oil
350ml cream

To serve
toasted ciabatta and balsamic reduction (optional)

Take the field mushrooms and roast them with the chopped thyme (or up to half a teaspoon of dried thyme), a large drizzle of olive oil and a pinch of salt.

In a pan, reduce the cream until it has the consistency of a thick sauce. Add the mushrooms and season further, if desired.

Serve with buttered, toasted ciabatta and a balsamic reduction, if desired.

Recipe supplied by the Courthouse Cafe, Alexandra. Recipe requested by Kelly Stewart, of Roxburgh.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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