Greek
Greek
Rustic Turkey Bisque with garlic and yoghurt
A rustic take on Turkey Bisque, built on garlic and yoghurt and finished the way we like it....
Greek · Dessert
Greek Mushroom Cookies
This Greek Cookies leans on olive and caper to do the heavy lifting. We roast the Mushroom for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly 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.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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