You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
2 brown onions, diced
2 small potatoes diced
2 cloves garlic, crushed
1 Tbsp thyme, finely chopped
800g Portobello mushrooms,
5 cups vegetable stock (we
use house made)
salt and pepper, to taste
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 firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.