Stewed mushrooms and leek is one of those great Greek recipes that are made only with vegetables. This recipe comes from a monastery cookbook, the monastery cuisine is rich in vegan dishes as the monks followed the Greek orthodox fast that restricted animal products for many days out of the year.
The dish is a typical lathero dish, which involves a Greek cooking technique where vegetables are cooked in olive oil, tomato along with herbs. The combination of the sweet leek with the mushroom is excellent. The flavors meld together and as they are all stewed together, the result is a melt in your mouth feeling. Nutritionally, here you have a dish that is only vegetables, a truly plant based dish with all the antioxidants and fiber from the vegetables, with the olive oil-tomato sauce bringing it all together.
But I’ll have to be honest, I don’t see this dish served really anywhere here in Greece, in homes or taverns anymore. Unfortunately, these dishes have come to be associated with poor man’s food or poverty, and it is such a shame because these dishes are not only delicious and hearty, but are the cornerstone of the Mediterranean diet, the traditional Greek diet. It is thanks to these dishes that the diet has so many benefits, and personally I love them and so does my family.
This dish is great for vegans, but if you do eat dairy than you must accompany this with feta cheese.
The recipe makes 2 full main courses or 4 side dishes. It is served at room temperature with bread and cheese and tastes better the next day. You can also serve it on toast or on a bed of rice.
One Pot Greek Style Mushrooms and Leeks – Manitaria Giahni
- 1 pound 500 grams white mushrooms sliced
- 1 pound 500 grams leeks sliced in rings (the white part)
- 5-6 spring onions sliced the white part
- 2/3 cup olive oil
- 1 cup grated or crushed tomatoes
- 1 tablespoon tomato paste
- Salt/pepper to taste
- In a large pot add the olive oil and sauté the spring onion at medium to low
- heat for about 2 minutes.
- Add the mushrooms and leek and a bit of salt continue sautéing for another 3-4 minutes.
- Add the tomato and the tomato paste and stir, and then add just enough hot water to partially cover the vegetables.
- Cover the pot and simmer (it should not be boiling for about 30-35 minutes). It should not be watery.
- Remove from heat and let it cool to room temperature.
- Sprinkle with parsley and freshly ground pepper and serve.