Mediterranean Mushroom & Leek One Pot

Ingredients

• 500g chestnut mushrooms, halved
• 3 tbsp olive oil
• 1 onion, 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 parsley, chopped
• Salt and pepper

To serve

• Bread or cooked rice
• Feta cheese

Method

1. Heat the oil in a deep frying pan and add the onion. Fry over a gentle hear, stirring until it begins to soften.
2. Add the mushrooms and leeks and continue to cook for another 2 to 3 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.