Greek
Greek
Herby Aubergine Slaw with olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper char, and a finish of...
Greek · Dessert
Stir-Fried Mushroom with honey and walnut
Weeknight-friendly Mushroom Galette with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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 feta and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the courgette 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.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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