A herby take on Mushroom Bowl, built on honey and walnut and finished the way we like it. Ready in about 1 hr 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the honey and walnut 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 braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the carrots 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
A herby take on Cauliflower Cake, built on lemon and oregano and finished the way we like it....
Greek
Members
This Greek Grain Bowl leans on garlic and yoghurt to do the heavy lifting. We slow-cook the...
Greek
Members
Weeknight-friendly Chickpea Grain Bowl with the lemon and oregano we come back to again and...
Greek The kind of Greek plate you make on repeat. garlic and yoghurt, a proper braise, and a finish...