Mushrooms, courgette and feta in pitta bread

v1

The most satisfying way for me to cook is to look in the quite empty fridge and forage a few ingredients and turn them into a delicious meal. It is definitely a challenge but this is usually when I come up with some really good dishes I wouldn’t have thought of otherwise.

I really despise food waste and am trying my best not to throw produce away so that’s the main purpose of fridge foraging but I like the fact that I can turn this into something really delicious too.

This dish came about when I had some sad looking mushrooms lying about in the fridge together with some spring onions and an opened packet of feta. Together with some courgette, aleppo pepper and garlic in a toasted pitta it turned out to be a great dish. Lots of umami and tang from the feta combined with a bit of heat. A perfect weekday supper.

v2

Mushrooms, courgette, spring onions and feta in pitta, serves 1

about 8 chestnut mushrooms, washed and sliced

1/2 medium courgette, thinly sliced

4 spring onions, chopped

1 garlic clove, chopped

1/2-1 tsp aleppo pepper or similar (a pinch of cayenne pepper works well)

2-3 tbsp crumbled feta

oil for frying

salt, black pepper

toasted pitta to serve

Heat up the oil in a frying pan on medium heat. Add the mushrooms to the pan and let them brown then add the spring onions and courgettes and fry for another five minutes. Add garlic and aleppo pepper, salt and pepper. Remove from heat and add the cumbled feta. Serve with toasted pitta. 

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