Moroccan Mushrooms
Button mushrooms, lemon and parsley come together in this side dish, fragrant with coriander and bay leaves and cooked in a pan.
15 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 5 min · 15 min total
- easy
- 1
Place the mushrooms in a non-reactive dish; pour half the lemon juice over them. Place half the oil in a frying pan over a low heat; add the crushed coriander seeds and cook for 30 seconds.
- 2
Add the mushrooms and bay leaves and cook for 1 minute. Cover the pan, increase the heat to medium and cook a further 3 minutes, shaking the pan from time to time.
- 3
Return the mushrooms to the non-reactive dish and pour over the remaining juice and oil. Toss to coat well.
- 4
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.
- 5
Just before serving, sprinkle the chopped parsley over.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
