Vegetable of the month, vegetable in the spotlight ...
For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here !
Our mushrooms are lovely, aren’t they?
Mushrooms are autumn’s flagship product, and the star of the month of October. You can find it in our little Greek salad (with our delicious Greek pasta and a dash of ouzo – oh yes!), and in soups.
Double the yumminess.
Pasta salad with Greek-style mushrooms
Prep + cook: 30 mins (+ cooling)
- 500 g mushrooms
- 2 sticks green celery
- 1 red pepper
- 1 onion
- 1 jar passata (700 g)
- 500 g small Greek pasta
- 6 tbsp olive oil
- ½ bunch flat-leaf parsley
- ½ bunch coriander
- 1 tsp powdered coriander
- 1 tsp fennel seeds
- 1 tbsp dried oregano
- salt and pepper
- Wipe the mushrooms (do not wet them) and slice finely. Chop the onion and the celery finely. Cut the pepper into small strips. Place all these ingredients in a large frying pan with 4 tablespoons of oil, add the powdered coriander, the fennel seeds and the oregano; brown over a medium heat until all the liquid from the mushrooms has evaporated. Add the passata, salt and pepper; simmer for 20 minutes over a gentle heat. Set aside to cool.
- Cook the pasta al dente in salted boiling water. Drain and rinse thoroughly with cold water; drain well. Add 2 tablespoons of oil together with the chopped coriander and parsley; mix well.
- Serve the pasta with the Greek-style mushrooms.
Tip: If you prefer, lend the dish a hint of acidity by adding dash of balsamic vinegar to the mushrooms.