Dutch Cream Potatoes with Huon Valley Honeybrown Mushrooms

1. Bring the cream to the boil slowly with the parsley, a few chives, and 4 of the medium mushrooms chopped with the stalks of the remainder. (Set aside the tops for cooking at the last minute.)
2. Simmer until reduced and thickened then season and put aside in a warm place.
3. Meanwhile shape the potatoes to resemble mushroom stalks, making sure you have one big and one small for each person.
4. Hollow out the middles with a melon baller and cook in salted water until just soft, then drain. While these are cooking, make a coarse mushroom duxelle

Coarse mushroom duxelle

1. Heat a heavy based pot and add a little oil.
2. Add the onions and cook over a medium heat until soft. Add the garlic and fry gently for two minutes.
3. Add the mushrooms and herbs, stir constantly as you turn up the heat to release the juices from the mushrooms. When soft add the vegetable stock and simmer gently until stock is absorbed. Season to taste and pipe into the hollowed out potatoes then saute or grill the reserved mushroom tops sprinkled with a little sea salt. When cooked drain well on paper towel.
4. Put a spoonful of sauce on each plate, stand the potatoes in the sauce (1 large and 1 small per person) and top each with a drained mushroom top, then garnish with chives.