To
avoid the formation of too much liquid during the cooking stage, sauté the
mushrooms in a smallish frying pan rather than a saucepan and do not
cover them.
Olive oil is essential for this dish.
3 tbsp olive oil
2 tsp coriander seeds, freshly ground
1 bay leaf
1lb/450g white button mushrooms, stems trimmed
1tbsp lemon juice
salt and pepper to taste
bay leaves and lemon portions to garnish
1. Pour
the olive oil into the sauté pan and heat it over a medium flame
Add the ground coriander and the bay leaf to the hot oil.
2. Immediately the
bay leaf starts to darken tip in the mushrooms and then the lemon juice.
season with salt and pepper and cook, stirring frequently, for 3 to
4 minutes or until the mushrooms have a translucent look about them
achieved when the hot oil has penetrated the centre.
3. Adjust seasoning,
place in a serving dish. Stick a cocktail stick into each mushroom
and garnish with bay leaves and lemon sections before presenting. Serve
hot or cold.
|
