Total Time
15mins
Prep 10 mins
Cook 5 mins

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 Nutrition

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.

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