Mediterranean Mushroom and Leek One-Pot

Prep time:

5 minutes

Cook time:

30 minutes

Serves:

4

Ingredients

• 500g chestnut mushrooms, halved
• 1 onions, finely diced
• 2 leeks, washed and finely sliced
• 6 garlic cloves, crushed
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 2 bay leaves
• 1 tsp dried oregano
• ½ tsp allspice
• 2 tbsp flat leaf parsey, chopped
• 3 tbsp olive oil

Serve with bread or cooked rice.

Method

1. Heat the oil in a deep drying pan and add the onion. Fry over a gentle heat, stirring until it begins to soften.
2. Add the mushrooms and leeks and continue to cook for another two to three minutes, until the mushrooms are starting to brown.
3. Add the garlic and stir through before adding the tinned tomatoes. Fill the tin with cold water and add that too.
4. Finally, add the tomato puree, herbs, and allspice and stir thoroughly. Put a lid on the pan and allow to simmer for about 15 to 20 minutes until the tomatoes have cooked down to create a thick sauce.
5. Season with salt and pepper and stir in the fresh parsley. Serve warm with bread and feta or rice.