I love both coriander and mushrooms, so a recipe combining the two by the esteemed chef Elizabeth David is a winner!
Ingredients serves 2/3
175g firm, white, round & fresh mushrooms
2 tbspn olive oil
1 tspn coriander seeds crushed in a mortar
1 or 2 bay leaves
Salt & freshly milled pepper
How to prepare
Rinse the mushrooms, wipe dry, slice (but do not peel) them into quarters, or if large into eighths. The stalks should be neatly trimmed. Squeeze over with a little lemon juice.
In a heavy frying pan warm the olive oil. Add the crushed coriander seeds, let them heat for a few seconds. Keep the heat low, add the mushrooms and bay leaves. Add the seasoning. Let the mushrooms cool gently for a minute, cover the pan and leave them, still over a very low heat, for another 3 to 5 minutes.
Uncover the pan. Decant the mushrooms with all their juices into a shallow serving dish and sprinkle them with fresh olive oil and lemon juice. Whether to be served hot or cold do not forget to include the bay leaves in the serving dish. This dish can be served hot with chicken or cold as a salad.