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Mushroom stew a la greque

Mushrooms a la grecque was something I learned to make as a student, a not inconsiderable amount of time ago.

Obviously in its student incarnation, there was no wine in the recipe - any white wine in the house would have been a) about two quid and not dissimilar in taste to drain cleaner and b) expressly to be drunk before a night out, not to be put in some poncy mushroom stew.

Yeah, it could look prettier - mushrooms don't lend themselves to glamour food - but I love this stew anyways.

Mushroom stew a la grecque
Makes two large bowls


One small white onion, cut into thin half moons
Two garlic cloves, finely sliced
One teaspoon dried thyme
One teaspoon dried oregano
4oog mushrooms (I've used a mixture of baby chestnut and white, cut into quarters)
100g cherry tomatoes
Two heaped dessertspoons of tomato ketchup
Bay leaf
150mls vegetable stock
100mls white wine
One half teaspoon Marmite or similar
Zest of half a lemon
Juice of quarter of a lemon
Large handful of chopped parsley
Black pepper

How you do it

Sweat the half moons of onion, garlic, oregano and thyme in a little oil until the onions are floppy and transparent - 10 or 15 minutes or so.

Add a little more oil and then add the mushrooms, frying for a minute or two.

Add the stock, white wine, bay leaf, cherry tomatoes, tomato ketchup, Marmite and lemon zest to the pan.

Bring the pan to a simmer and cook until the liquid has reduced by half.

Take off the heat, stir in the parsley, lemon juice and black pepper.

Serve with a big fat bread roll.

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