Ingredients
Marinade:
75ml (5 tablesp) olive oil
150ml (¼ pt) dry white wine
1 clove garlic, crushed
2 fresh bay leaves
5ml (1 teasp) coriander seeds, crushed
2 x 200g packs button mushrooms
225g (8oz) tomatoes, peeled and chopped
12 black olives, stoned and chopped
To serve
4 pitta breads, warmed and cut into strips
Method
Put the marinade ingredients into a large saucepan.
Cover and bring to the boil, then simmer for 5 minutes.
Add mushrooms, tomatoes and olives. Stir well. Cover pan and simmer for 3 minutes.
Remove mushrooms to a serving bowl, and then boil the cooking liquor rapidly until reduced to half quantity.
Pour over the mushrooms and serve with pitta bread.