From Chef Jonathan Chovancek at Cafe Medina, Vancouver
You Will Need
Use a medium pot to sweat caramelize the mushrooms in the olive oil.
While this is happening, chop the leek and garlic and add to the mushrooms.
Add the spice and cook together over high heat for 10 minutes.
Add water and rosemary. Simmer for 40minutes.
Strain and reserve the stock. This can be done two days ahead.
Sweat the mushrooms and shallots in olive oil until tender.
Deglaze with sherry vinegar. Remove from the pan and reserve.
Using the same pan cook the onions gently until caramelized, about 30 minutes.
Add the garlic and wine. Reduce until almost dry.
Add the potato starch to 2 cups of the cold mushroom stock and stir to combine.
Add to the onions and boil to thicken.
Add the reserved mushrooms, potatoes and simmer. Adjust seasoning.
Place into a serving dish and grate manchego cheese overtop.
You can put it in the broiler at this point or just top with a hot, soft poached egg, a little salad garnish and serve.