This Middle Eastern Gratin leans on sumac and onion to do the heavy lifting. We glaze the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion 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 glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sumac and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
Middle Eastern
Members
A spiced take on Lamb Dip, built on sumac and onion and finished the way we like it. Ready in...
Middle Eastern A herb-heavy take on Paneer Hash, built on sumac and onion and finished the way we like it....
Middle Eastern
Members
Weeknight-friendly Salmon Soup with the tahini and lemon we come back to again and again. Big...
Middle Eastern
Members
Weeknight-friendly Lentil Ragu with the cumin and coriander we come back to again and again....