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Mushrooms with coriander and bay

Tamasin Day-Lewis from Tamasin's Weekends
Tamasin Day Lewis's mouth-watering mushrooms are great served hot with veal or chicken, or cold as an appetising starter

Mushrooms with coriander and bay

Method

1. Brush the mushrooms with a little lemon juice.

2. Heat a film of oil in a large heavy-based frying pan over low heat. Add the coriander seeds and fry for a few seconds, taking care they do not burn.

3. Add the mushrooms and bay leaves, and season with salt and pepper. Raise the heat and fry for 1 minute. Then cover the pan and cook for another 2-5 minutes, but no longer. Add the tomatoes, if desired.

4. Pour the mushrooms with their cooking juices into a serving dish.

5. Sprinkle with fresh olive oil and lemon juice to taste. Serve hot or cold.

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Serves: 2-3

Prep: 15 min
Cook: 10 min

Ingredients

Main:

175g button or closed-cup mushrooms, halved if large
juice of 1 lemon
extra virgin olive oil
1 tsp crushed coriander seeds
2 Bay leaves
3 large tomatoes, skinned, seeded and chopped (optional)
freshly ground salt and black pepper