|The finished product- tasty and nutritious!|
While the onion and garlic is cooking, chop up around 400-500g mushrooms. It seems like a lot but they disappear when they cook. Any mushrooms will do, the darker the mushrooms the stronger the flavour. I had small white button mushrooms in my fridge today so that's what I used!
Slice them relatively finely to aid cooking but don't be too precise, they will all be blended eventually so don't need to be pretty.
Pop the mushrooms in with the onion and garlic and stir for a few minutes until they start to cook and soak up the little bit of oil in the pan. Add your stock, herbs and some ground black pepper and leave to simmer for 5-10 minutes. I used some fresh rosemary and dried thyme, but parsley, basil, oregano or chives would all work beautifully.