Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Finely chop the onion, mince the garlic, and slice the mushrooms about 5 mm thick. Halve the olives and crumble the feta.
Sear the mushrooms
Heat the olive oil in a large pan over medium-high heat. Add the mushrooms and cook for 6–7 minutes, stirring occasionally, until their released liquid has evaporated and the edges are browned. Season with 1 g of salt and the pepper.
Make the sauce base
Add the onion and cook for 3 minutes, until softened. Stir in the garlic and oregano and heat for 30 seconds. Pour in the passata and water, add the remaining 1 g of salt, and bring to a gentle simmer.
Cook the kritharaki
Add the kritharaki and stir well. Cook uncovered over low heat for 10–12 minutes, stirring often so the pasta does not stick. Once tender but still firm to the bite, remove the pan from the heat; the sauce should be thick and creamy.
Finish and serve
Stir in the olives and lemon juice. Taste and adjust with a pinch of salt if needed, bearing in mind that the feta and olives are salty. Divide between two bowls, crumble the feta on top, and serve immediately.
