The scattering of salty feta gives an extra pop of umami for a scrumptious main course or side dish. It is delicious either hot or at room temperature.
Photo: Inbal Bar-Oz
PREP: 10 minutes
COOK: 1 hour
3 -4 tbsp extra virgin olive oil, 1 onion, finely chopped 2 crushed cloves of garlic ½ tsp ground ginger ½ tsp turmeric ½ tsp smoked paprika ½ tsp cayenne pepper ½ tsp ground caraway or cumin 70g tomato puree 500g mixed size Portobello mushrooms, washed 80g feta, crumbled Fresh parsley or other soft herb, to serve Salt and pepper, to taste
Heat the oil in a large frying pan, add the onion and leave it to soften, covered, for 5 minutes, then add the garlic and all of the spices. Stir, cover with a lid and cook over a low heat for another 10 minutes.
Add the tomato puree and 150ml water, a pinch of salt and pepper, stir well and add the whole mushrooms, in one layer, partially covered by the sauce. Cover with a lid and cook over low-medium heat for about 30 minutes, turning them a couple of times half way through. Then uncover, raise the heat to medium high and let the sauce bubble and thicken, this should take about 10-15 more minutes.
When ready to serve, crumble the feta cheese on top of the mushrooms and sprinkle with plenty of fresh parsley or any other herb of your choice.