Greek-Style Braised Mushroom & Leeks

Serves 4
Total Time
40 Minutes
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
Step 1

Heat the oil in a deep frying pan and add the onion. Fry over a gentle hear, stirring until it begins to soften.

Step 2

Add the mushrooms and leeks and continue to cook for another 2 to 3 minutes, until the mushrooms are starting to brown.

Step 3

Add the garlic and stir through before adding the tinned tomatoes. Fill the tin with cold water and add that too.

Step 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.

Step 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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