Portobello mushroom with blue cheese toasties. Photo / Babiche Martens
Portobello mushroom with blue cheese toasties. Photo / Babiche Martens
Serves 4
50g butter 1 Tbs olive oil 1 Tbs fresh thyme leaves 1 onion, finely chopped 500g portobello mushrooms, sliced - plus two whole mushrooms extra to garnish 1/2 cup white wine 1 tsp lemon zest 1 cup vegetable stock 1/2 cup cream Salt and freshly ground black pepper Chives Toasties 8 slices of grain bread 200g creamy blue cheese Olive oil
1Melt the butter with the thyme leaves and onion in a heavy based soup pot. Add two of the mushrooms, cover and cook gently for 2 minutes, remove and reserve for the garnish.
2 Add the rest of the mushrooms, wine, zest, stock and cream.
