 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Serve these with warm crusty rolls to mop the juices up with. Eat them as a salad or starter in a Middle Eastern style meal. Ingredients:
300 g button mushrooms, stalks trimmed, quartered |
1 large lemon, juice of |
3 tablespoons olive oil |
1 teaspoon coriander seed, crushed in a mortar and pestle |
2 bay leaves |
fresh ground black pepper |
2 tablespoons chopped parsley |
Directions:
1. Place the mushrooms in a non-reactive dish; pour half the lemon juice over them.
2. Place half the oil in a frying pan over a low heat; add the crushed coriander seeds and cook for 30 seconds.
3. Add the mushrooms and bay leaves and cook for 1 minute.
4. Cover the pan, increase the heat to medium and cook a further 3 minutes, shaking the pan from time to time.
5. Return the mushrooms to the non-reactive dish and pour over the remaining juice and oil. Toss to coat well.
6. Allow the mushrooms to cool, cover and place in the fridge for a minimum of 2 hours and up to 24 hours for the flavours to develop.
7. Just before serving, sprinkle the chopped parsley over.
|
|