Ingredients

The following ingredients have 4 Servings
  • 60 g butter
  • 1 gold or white onion (finely chopped)
  • 2 garlic cloves (minced)
  • 350 g chestnut mushroom (sliced)
  • 150 g shiitake mushroom (sliced)
  • 2 tablespoon all purpose flour
  • 480 ml vegetable or chicken stock
  • 120 ml fresh double cream
  • handful of chopped parsley (to garnish (optional))
  • Sea salt and freshly cracked black pepper

Instruction

  • Melt the butter in a large pot over medium-low heat. Add in onion, garlic and mushrooms, and stir-fry, stirring occasionally, until softened, about 5 minutes.
  • Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.
  • Pour in the stock and bring to a boil, then reduce the heat and simmer until slightly reduced, about 5 min.
  • Reserve 1/4 cup of mushrooms and set aside. Transfer the remaining mixture into a food processor or use a stick blender to blend until smooth and creamy.
  • Return the blended mushroom mixture into the pot, pour in double cream and season to taste with salt and black pepper. Continue to cook and reduce for another 5 minutes, or until you reach the desired thickness.
  • Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.