Greek-Style Braised Mushroom & Leeks |
Favourites 51
Total Time: 40 Minutes
Serves 4


  • 500g of chestnut mushrooms, halved
  • 3 tbsp of olive oil
  • 1 onion, finely diced
  • 2 leeks, washed and finely diced
  • 6 garlic cloves, crushed
  • 1 tin of chopped tomatoes
  • 1 tbsp of tomato puree
  • 2 bay leaves
  • 1 tsp of dried oregano
  • ½ tsp of allspice
  • 2 tbsp of flat leaf parsley, chopped
  • Salt and pepper
To serve:
  • Bread or cooked rice
  • Feta cheese


  1. Heat the oil in a deep frying pan and add the onion. Fry over a gentle hear, stirring until it begins to soften.
  2. Add the mushrooms and leeks and continue to cook for another 2 to 3 minutes, until the mushrooms are starting to brown.
  3. Add the garlic and stir through before adding the tinned tomatoes. Fill the tin with cold water and add that too.
  4. Finally, add the tomato puree, herbs and allspice and stir thoroughly. Put a lid on the pan and allow to simmer for about 15 to 20 minutes until the tomatoes have cooked down to create a thick sauce.
  5. Season with salt and pepper and stir in the fresh parsley. Serve warm with bread and feta or rice.

Recipe courtesy of The Mushroom Bureau

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