Recipes • NZ Vegetarian Society

Ingredients

• 1 aubergine, diced
• 1 tsp salt
• 2 Tbs extra virgin olive oil
• 25g butter, plant-based or dairy
• 1 onion, diced
• 4 Cups (350g) mushrooms
• 1 stick celery, sliced
• 1 small kumara, diced
• 4 cloves garlic, sliced
• 1/4 Cup masala (optional)
• 2 L vegetable stock or water with 2 tsp vegetable bouillon stock powder
• 2 tsp fresh or dried thyme leaves
• 1 stick rosemary, finely chopped
• 1/3 Cup hazelnuts or walnuts, roughly chopped (optional)
• 1/2 tsp cracked black pepper
• 1/3 Cup parsley, finely chopped
• 100g blue cheese, diced (optional)
• 4-6 button, swiss brown or small portabello mushrooms, thick slices
• a pinch of salt
• 1/4 tsp pepper
• 1/4 Cup parsley, finely chopped