Mushrooms with coriander and bay

Tamasin Day Lewis's mouthwatering mushrooms are great served hot with veal or chicken, or cold as an appetising starter
By Tamasin Day-Lewis
Mushrooms with coriander and bay
  • Rating:
  • Serves: 2-3
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 175 g button or closed-cup mushrooms, halved if large
  • 1 lemon, juice only
  • extra virgin olive oil
  • 1 tsp crushed coriander seeds
  • 2 bay leaves
  • 3 large tomatoes, skinned, seeds removed, chopped (optional)


1. Brush the mushrooms with a little lemon juice.

2. Heat a film of oil in a large heavy-based frying pan over a low heat. Add the coriander seeds and fry for a few seconds, taking care they do not burn.

3. Add the mushrooms and bay leaves and season with salt and pepper. Raise the heat and fry for 1 minute. Then cover the pan and cook for another 2-5 minutes, but no longer. Add the tomatoes, if desired.

4. Pour the mushrooms with their cooking juices into a serving dish.

5. Sprinkle with fresh olive oil and lemon juice to taste. Serve hot or cold.

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