Moroccan Mushrooms

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 300  g button mushrooms, stalks trimmed, quartered
• 1  large  lemon, juice of
• 3  tablespoons olive oil
• 1  teaspoon  coriander seed, crushed in a mortar and pestle
• 2  bay leaves
•  fresh ground black pepper
• 2  tablespoons  chopped parsley

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.