Mushrooms with coriander and bay
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Mushrooms with coriander and bay
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 2-3
Tamasin Day Lewis's mouth-watering mushrooms are great served hot with veal or chicken, or cold as an appetising starter
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Ingredients
Main:
- 175g button or closed-cup Mushrooms, halved if large
- juice of 1 Lemons
- 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
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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