Leek & Mushroom Stew
Serves 215 mins prep15 mins cook
A warming leek and mushroom stew served with tzatziki and quinoa, perfect for a hearty meal on a budget. This dish is healthful, comforting, and made with simple ingredients, including leeks, mushrooms, and rice. A delicious and easy-to-make option for a Sunday meal or any day of the week.
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What you need
Instructions
1: Finely chop your leeks (2/3 of a pack), scythe vertically 4 ways, rinse & finely slice. 2: Quarter the mushrooms as many as you have and finely dice 1 red onion. 3: Heat a frying pan on a low-medium heat with olive oil, then start with the leeks, slowly browning them. 4: Add your onions and then mushrooms and a clove of garlic. Fry for 10-15 minutes until veggies are softer. 5: Season with salt, pepper, chilli flakes, paprika & oregano. 6: Once the mixture starts to catch the pan, add some liquid to absorb the flavours: a glug of water or almond milk. 7: Time to plate up: put rice at the bottom, add generous ladles of stew on top, and finish with a spoonful of tzatziki and a sprinkle of chilli flakes.View original recipe