Moroccan Mushrooms

1. 1

   Place the mushrooms in a non-reactive dish; pour half the lemon juice over them.

2. 2

   Place half the oil in a frying pan over a low heat; add the crushed coriander seeds and cook for 30 seconds.

3. 3

   Add the mushrooms and bay leaves and cook for 1 minute.

4. 4

   Cover the pan, increase the heat to medium and cook a further 3 minutes, shaking the pan from time to time.

5. 5

   Return the mushrooms to the non-reactive dish and pour over the remaining juice and oil.

6. 6

   Toss to coat well.

7. 7

   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.

8. 8

   Just before serving, sprinkle the chopped parsley over.

* Per serving · 4 servings · Values may vary.

No additional tips available.