Greek
Greek
Glazed Tofu Hash
This Greek Hash leans on olive and caper to do the heavy lifting. We glaze the Tofu for real...
Greek · Salad
Mushroom Tabbouleh in feta and dill
Our tested Baked Mushroom Tabbouleh: charcoal-grilled, generous, and balanced with feta and dill. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Sun-drenched Beef Mash with olive and caper
Weeknight-friendly Beef Mash with the olive and caper we come back to again and again. Big...
Greek
Members
Greek
Garlic and yoghurt Black Bean Shakshuka
Our tested Charred Black Bean Shakshuka: herby, generous, and balanced with garlic and yoghurt....
Greek
Greek
Slow-Cooked Beef Broth
Weeknight-friendly Beef Broth with the garlic and yoghurt we come back to again and again. Big...