Greek
Greek
Garlic and yoghurt Sweet Potato Slaw
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper grill, and a finish of...
Greek · Soup
Lemon and oregano Mushroom Ramen
This Greek Ramen leans on lemon and oregano to do the heavy lifting. We char 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 lemon and oregano 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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