Greek
Greek
Baked Chicken Breast with olive and caper
Our tested Baked Chicken Breast Fritters: herby, generous, and balanced with olive and caper....
Greek · Soup
Greek Mushroom Soup
This Greek Soup leans on garlic and yoghurt to do the heavy lifting. We glaze 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 garlic and yoghurt 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 glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the carrots 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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