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
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.
Greek
Members
Weeknight-friendly Chicken Thigh Soup with the olive and caper we come back to again and again....
Greek
Members
A sun-drenched take on Halloumi Galette, built on feta and dill and finished the way we like...
Greek A rustic take on Squash Tabbouleh, built on feta and dill and finished the way we like it....
Greek
Members
This Greek Tabbouleh leans on lemon and oregano to do the heavy lifting. We smoke the Lamb for...