Greek
Greek
Greek Lentil Cookies
Weeknight-friendly Lentil Cookies with the olive and caper we come back to again and again. Big...
Greek · Soup
Baked Mushroom Soup
Weeknight-friendly Mushroom Soup with the feta and dill we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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