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Mushrooms with Coriander
An excellent starter, light lunch or buffet side dish. This is a delicious combination and can be made smarter still and more depth added to the flavour if you add the optional dried cep/porcini.
- Suitable for Vegetarians
- Suitable for Vegans
For 2 as a light lunch, 4 as a starter:
1½ lbs/750gr of Mixed Fresh Mushrooms. Flats are excellent, as are Chestnut or Shitake varieties – but avoid Buttons as they lack flavour.
A 10gr packet of Dried Cep/Porcini (optional)
1 heaped tablespoon (18ml) of Coriander Seeds
2 tablespoons (30ml) Olive Oil
The juice of ½ a Lemon
6 fl oz/175ml Dry White Wine
1 tablespoon Mushroom Ketchup
Salt & freshly-ground Black Pepper
Fresh Coriander leaves for garnishing (optional)
Equipment needed: a large deep frying pan or wok – big enough to easily hold all the ingredients.
1. If you're using dried cep/porcini these will need soaking in warm water for about half an hour. After this time, drain them, but keep the liquid.
2. Cut the fresh mushrooms into thick slices and set these aside.
3. Dry-roast the coriander seeds in a frying pan over a medium heat for 1 minute, allow them to cool, then put them in a plastic bag and crush them with a rolling pin.
4.Heat half the oil, add the coriander, then fry the mushrooms (including the cep/porcini if using) in batches, until they have all been sealed on both sides - removing them to a side dish as each batch has finished - adding more oil as you go.
5. When all the mushrooms have been sealed, return them all to the frying pan/wok.
6. Add the wine and lemon juice and 3 tablespoons (45ml) of any reserved cep/porcini liquid you might have (if not, the same quantity of water).
7. Cook over a simmering heat for 6-8 minutes turning occasionally.
8. Season with salt and pepper to taste.
Serve sprinkled with chopped fresh coriander.