Method

• Heat the oil in a large frying pan, add the onion and leave it to soften, covered, for 5 minutes, then add the garlic and all of the spices. Stir, cover with a lid and cook over a low heat for another 10 minutes.
• Add the tomato puree and 150ml water, a pinch of salt and pepper, stir well and add the whole mushrooms, in one layer, partially covered by the sauce. Cover with a lid and cook over low-medium heat for about 30 minutes, turning them a couple of times half way through. Then uncover, raise the heat to medium high and let the sauce bubble and thicken, this should take about 10-15 more minutes.
• When ready to serve, crumble the feta cheese on top of the mushrooms and sprinkle with plenty of fresh parsley or any other herb of your choice.