| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 1 | md | Onion (about 150g; 6 oz) |
| 2 | Garlic cloves | |
| 2 | ts | Ground roasted coriander |
| 8 | oz | Mushrooms |
| 2 | pt | Vegetable stock (made with a cube if necessary) |
| 1/2 | md | Lemon; grated rind of (up to 1) |
| 2 | tb | Chopped fresh parsley -or- |
| 1 | tb | Chopped fresh thyme or marjoram |
| Salt and black pepper to taste | ||
| 4 | oz | Fresh wholemeal breadcrumbs |
INSTRUCTIONS
I can't remember where this came from, or how far away it is from the original version. It's lovely and lemony, but if you're not too fussed on lemon-peel flavour, you may like to add less peel. 1. Chop the onion, garlic and mushrooms finely. Don't chop the mushrooms *too* finely though. 2. Saute the onion in some of the vegetable stock until softened. Add the garlic and coriander and stir for about a minute. 3. Add the mushrooms and cook over a gentle heat, stirring occasionally, for 3-4 minutes. Stir in the remaining stock, the lemon rind and the parsley. Bring to simmering point, cover and simmer for 10 minutes. 4. Season to taste, then stir in the breadcrumbs and cook for 1 minute longer. 5. Serve immediately, or freeze. Freezes well, and the breadcrumbs don't absorb too much liquid while you're cooling it. Posted to fatfree digest V97 #189 by "Kate L (for President) Pugh" <pugh@maths.ox.ac.uk> on Aug 24, 1997
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