This recipe is inspired by a Greg Malouf recipe. He is a Turkish chef based in Australia and is one of my favourites. His version uses fresh tomatoes, chillies and no yoghurt or herbs but I wanted a version that I could make year round. I think I actually prefer this new version!!
We spent 3 nights in Hamner this week. Whenever we go away I make a meal in advance for the first night as that’s easy. Then I just emptied the fridge and planned to cook one night and then takeaways or something for the 3rd night. Originally we were going to have this for brunch with poached eggs and sourdough but ended up having it for dinner. We ate it with a green salad with avocado and some leftover shredded vegetables, roast potatoes and cauli and some steak. Though we all agreed that the steak wasn’t necessary as the mushrooms were the star of the show.
I had the leftovers for brunch with an egg. So good!
Serves four as a side
2 T olive oil
2 red onions, thinly sliced
2-3 cloves garlic, sliced
1 tsp smoked paprika
1 T tomato paste
8 sprigs of thyme
16-20 small/medium/flat mushrooms or a mixture of shiitake too
1/2 cup water
salt and pepper
4 T plain yoghurt
half cup mixed fresh herbs - I used a little of each of dill, mint, parsley and coriander
4-6 T chopped toasted nuts, I used almonds but walnuts, pistachios, hazelnuts or pinenuts would be great
Heat some oil in a pan and add in the onion and half the thyme sprigs with a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for a further 5 minutes or until the onions are nice and soft but aren’t brown.
Add the smoked paprika and cook out for 20 seconds before adding the tomato paste and cooking out for 10 more seconds. Scrape into an oven proof dish and add in the water and lay the mushrooms on top in a single layer. Drizzle with olive oil and season. Put the remaining thyme sprigs on top and top with the diced butter.
Place in a 200 degree oven for 15 minutes, spoon over the juices and then place in for a further 10-15 minutes.
You can serve these hot or at room temp. To serve, spoon over the yoghurt and sprinkle with fresh herbs and the chopped nuts.