Greek Mushroom Ragu & Olive Oil Mash

AuthorKeith HubnerDifficultyBeginner

A nice winter warmer

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 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

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

Add 200ml water

9

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

10

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

11

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

12

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

13

Add a squeeze of lemon juice and season to taste

14

Warm up the potatoes if needed and serve

Original recipe by Riverford Organic Farmers

Ingredients

 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

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

Add 200ml water

9

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

10

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

11

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

12

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

13

Add a squeeze of lemon juice and season to taste

14

Warm up the potatoes if needed and serve

Greek Mushroom Ragu & Olive Oil Mash

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