Mushroom pot with feta and herb topping

mushroom-pot-with-feta-and-herb-topping

‘There’s too much black pepper in it.’ Honestly, one episode of Masterchef and The Meat Eater thinks he’s an expert. (I agreed with him, but – sshh – don’t tell him that.)

Too much black pepper aside, this was a lovely dish. The feta gave it a wonderful tang.

the-more-veg-cookbookI’ve written out the recipe as it appears in The More Veg Cookbook but I didn’t put any wine in it because, as far as I’m concerned, wine should be in a glass, not in food so I added more stock instead. I also used 200g of feta, not 150g and, as you can see from the photo above, it still didn’t completely cover the dish. Then again, the recipe says to use a casserole or ovenproof pan and I used a wok (a Tefal one that I’ve used for about ten years as a frying pan/saucepan. It’s huge and brilliant and practically cleans itself) then transferred the mixture into an oven dish.

You’ll need about an hour to make this but that’s mostly cooking time, as the preparation is minimal.

mushroom-pot-with-feta-and-herb-topping-served

Mushroom pot with feta and herb topping (serves 4)

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tsp dried oregano
1 tsp paprika
grated zest of 1/2 a lemon
salt and freshly ground black pepper
2 green peppers, halved, deseeded and sliced
200g chestnut mushrooms, quartered
200g button mushrooms
1 small glass dry white wine
450ml vegetable stock

For the topping
150g feta cheese, crumbled
2 eggs
handful of flat-leaf parsley, finely chopped

  1. Heat the oil in a large flameproof casserole or ovenproof pan, add the onion and cook for 2-3 minutes on a low heat. Stir in the garlic, oregano, paprika, lemon zest, and some salt and pepper and cook for a further 1-2 minutes.
  2. Add the green peppers and cook on a low heat for 5 minutes, or until beginning to soften, then add the mushrooms and cook for a further 5 minutes. Increase the heat, add the wine, and bubble for 1 minute. Add the stock and bring to a boil. Partially cover and cook on a low-medium heat for 20 minutes; it should begin to thicken slightly. If it is too thin, uncover, increase the heat a little, and cook for a further 3-4 minutes.
  3. Preheat the oven to 180C/gas mark 4. To make the topping, mix together the feta, eggs, half the parsley and a little salt and pepper. Pour this over the mushroom mixture and bake in the oven for 15-20 minutes until the egg has set and the top is golden. Remove and sprinkle with the remaining parsley to serve.
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