500g sliced chestnut mushrooms
200g shitake mushrooms, chopped
x 1 tin 880g baby potatoes, chopped
1litre vegetable stock
150g haloumi cheese, cubed
Salt and pepper to taste
1 large onion, sliced
3 taps butterMethod
Melt the butter in a large saucepan and add the onions. Sautee until soft and translucent. Add the sliced chestnut mushrooms and cook for a few minutes until softened and browned.
Add the tinned potatoes and vegetable stock and heat through.
Fry the shitake mushrooms until crispy and drain on paper towel.
Add oil to the frying pan and add the haloumi. Fry until crispy and drain on kitchen paper .
Blitz auth a stick blender until smooth. Add salt and pepper to taste.
Serve with the crispy shitake and haloumi and a splash of cream.