500 g (1 lb) mushrooms
1 onion, finely chopped
1/2 cup olive oil
1 garlic clove, crushed
1 tablespoon lemon juice
1 cup chopped, peeled tomatoes
bouquet garni
1 teaspoon coriander seeds, crushed
salt
freshly ground pepper
chopped parsley for serving
1 onion, finely chopped
1/2 cup olive oil
1 garlic clove, crushed
1 tablespoon lemon juice
1 cup chopped, peeled tomatoes
bouquet garni
1 teaspoon coriander seeds, crushed
salt
freshly ground pepper
chopped parsley for serving
method
1. Choose plump, fresh mushrooms. Wipe with damp cloth, trim stalks if long. Slice mushrooms if large, otherwise leave whole.
2. Saute onion in oil until transparent, add garlic and cook a few seconds longer.
3. Add lemon juice, tomatoes, bouquet garni, coriander and season to taste with salt and pepper.
4. Cover and simmer gently for 10 minutes.
5. Add prepared mushrooms and simmer uncovered for 10 to 15 minutes.
6. Remove bouquet garni and discard, cool, place in serving dish and chill.
7. Sprinkle with chopped parsley and serve cold.
Only high quality olive oil should be used if this dish is to be served chilled, as most oils coagulate when chilled.
2. Saute onion in oil until transparent, add garlic and cook a few seconds longer.
3. Add lemon juice, tomatoes, bouquet garni, coriander and season to taste with salt and pepper.
4. Cover and simmer gently for 10 minutes.
5. Add prepared mushrooms and simmer uncovered for 10 to 15 minutes.
6. Remove bouquet garni and discard, cool, place in serving dish and chill.
7. Sprinkle with chopped parsley and serve cold.
Only high quality olive oil should be used if this dish is to be served chilled, as most oils coagulate when chilled.
serving amount
serves: 4 - 6
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