Ingredients
Juice of one lemon
900g (2 lbs) brown or chestnut mushrooms, quartered
120ml (8 tablesp) olive oil
30ml (2 tablesp) coriander seeds, crushed
Method
Squeeze half the lemon juice over the rinsed mushrooms.
Heat 90ml (6 tablesp) oil in a large frying pan and add the crushed coriander seeds. Fry gently for a few seconds, then add the mushrooms. Stir-fry for one minute.
Cover pan and cook over a low heat for a further 5 minutes.
Transfer to a serving dish and pour over the remaining lemon juice and oil.
Cool, then chill in fridge until required.