| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian , Veg1 | 1 | servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | ts | Coriander seeds; freshly ground |
| 1 | Bay leaf | |
| 1 | lb | White button mushrooms; stems trimmed |
| 1 | tb | Lemon juice |
| Salt and pepper to taste | ||
| Bay leaves and lemon portions to garnish |
INSTRUCTIONS
1. Pour the olive oil into the saut. 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. Converted by MC_Buster. NOTES : To avoid the formation of too much liquid during the cooking stage, saut. the mushrooms in a smallish frying pan rather than a saucepan and do not cover them. Olive oil is essential for this dish. Converted by MM_Buster v2.0l.
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