Greek · Main

Olive and caper Mushroom Traybake

This Greek Traybake leans on olive and caper to do the heavy lifting. We stir-fry the Mushroom for real depth, then bring it together in one pan.

4.9 from 97 cooks

Prep20 min

Cook25 min

Serves4

LevelEasy

Free to cook

Method

How to cook it

Prep everything first: chop the aromatics, measure the olive and caper 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the greek yoghurt and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.

Add the kale 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.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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