Greek Mushroom Ragu & Olive Oil Mash

By Keith Hubner

June 8, 2019

A nice winter warmer

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 2 Servings


1 red onion

2 garlic cloves

200g portobello mushrooms

60g green olives

500g potatoes

1 tin dark green lentils (drained and rinsed)

1 Greek spice pot (see details below)

100ml red wine

200ml passata

200g spinach

1 lemon

Greek spice pot

1sp dried oregano

1st dried thyme

1/4 tsp ground cinnamon

1/4 tsp allspice

1 bay leaf


1Peel and finely slice the mushrooms, finely chop the garlic and slice the mushrooms (about 1cm).

2Peel and chop the potatoes, add to boiling water with two pinches of salt. Bring to a low boil for 8-10mins.

3Heat 2 tbsp of oil in a large frying pan. Gently fry the onion for 5mins, stirring now and then.

4Increase the heat and add the mushrooms, cook for 4mins, until starting to soften.

5Once the potatoes are done, drain and keep to one side.

6Stir in the garlic and greek spice pot into the mushrooms and pour in the red wine.

7Let it bubble and reduce by 1/2 before adding the lentils and passata.

8Add 200ml water

9Season and bring to a low boil, cooking for 5mins.

10Stir often and keep an eye on it, you don't want it too dry so add more water if needed.

11Mash the potatoes and add 2 tbsp of oil (add butter and milk if you prefer)

12Gently stir spinach into the mushroom pan in handfuls at a time until wilted, 1-2mins.

13Add a squeeze of lemon juice and season to taste

14Warm up the potatoes if needed and serve

Original recipe by Riverford Organic Farmers


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