A perfect recipe for a great appetizer or sidekick to grilled meats. A softly poached egg on top will crown the flavors and transform an appetizer in a real “fast food” option accompanied by a crusty bread.
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 1 lb brown mushrooms, wiped clean and stem ends sliced off
- 4 Tbsp lemon juice
- 1/2 cup extra virgin olive oil
- 1 tsp coriander seeds
- 1/2 tsp thyme
- 2 garlic cloves, peeled and finely minced
- 1/4 cup chicken broth
- salt and freshly ground pepper
- 1/4 cup flat-leaf (Italian) parsley, chopped
- 450 g brown mushrooms, wiped clean and stem ends sliced off
- 4 Tbsp lemon juice
- 115 ml extra virgin olive oil
- 1 tsp coriander seeds
- 1/2 tsp thyme
- 2 garlic cloves, peeled and finely minced
- 60 ml chicken broth
- salt and freshly ground pepper
- 10 g flat-leaf (Italian) parsley, chopped
Preparation:
If mushrooms are small, leave them whole. Larger mushrooms should be quartered. Put mushrooms in a saucepan and drizzle with 3 tablespoons lemon juice. Stir to coat. Add 1/4 cup (60 ml) olive oil, mushrooms, coriander seeds, crushed garlic cloves, thyme, chicken broth, salt and pepper to the saucepan. Bring the mushroom mix to a brisk boil, cover the pan and then lower the heat to a simmer. Cook mushrooms for about 8-10 minutes, stirring occasionally. Uncover the saucepan and cook mushrooms over high heat for 5 minutes longer to reduce the juices a bit. Remove from heat and let it cool.
Just before serving, add the remaining 1/4 cup olive oil and 1 tablespoon lemon juice. Taste for salt and pepper again. Sprinkle with freshly chopped parsley.
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