Greek
Greek
Steamed Chickpea Hotpot
The kind of Greek plate you make on repeat. honey and walnut, a proper steam, and a finish of...
Greek · Main
Herby Mushroom Ragu with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper roast, and a finish of fresh herbs.
Free to cook
Method
How to cook it
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 roast 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 leek 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 chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Olive and caper Black Bean Fritters
The kind of Greek plate you make on repeat. olive and caper, a proper grill, and a finish of...
Greek
Members
Greek
Lamb Cake in olive and caper
Weeknight-friendly Lamb Cake with the olive and caper we come back to again and again. Big...
Greek
Members
Greek
Greek Prawn Pudding
This Greek Pudding leans on garlic and yoghurt to do the heavy lifting. We glaze the Prawn for...