We had another wonderful evening with our friends Pat and Denis last month and Pat as always cooked a wonderful meal, this was our starter and she very kindly gave me the recipe to share with you all. Not only is this a different take on Garlic mushrooms but it is low on calories, I loved the fact that it has a real spicy feel to it and it was different. Pat also told me it was very easy to make which is always a plus. This dish improves in flavour if left several hours in the fridge which again is great for me as I like things that can be made early in the day.
This can be served cold or heated through again and served with rest of the chopped coriander sprinkled on top, also it is wonderful with fresh crusty bread to mop up the tasty sauce
Ingredients
- 2 tablespoons of o;ive oil,
- 3 medium cloves of garlic chopped very finely,
- 1 teaspoon ground coriander
- 8ozs very small chesnut mushrooms or button but they do not have as much flavour
- 2 tablespoons lemon juice
- 125ml passata
- pinch of dark brown sugar
- salt and ground black pepper to taste
- 1 pack of fresh coriander, finely chopped
Method
- Heat the oil in a small saucepan
- Add the garlic, ground coriander and stir for a minute
- Add the mushrooms and stir to coat them
- Add the lemon juice,passata and sugar and heat gently stirring to warm through
- Season with salt and pepper and the half the chopped coriander
- Remove from the heat and put in a container to marinade for several hours
Comments