Читать книгу Floyd Around the Med - Keith Floyd - Страница 11

750g/1lb 10oz	very small mushrooms (the size of an average olive)
juice of 4	lemons olive oil
1	large onion, very finely diced
750g/1lb 10oz	tomatoes, skinned, deseeded and finely diced
1 level tbsp	of equal quantities of crushed peppercorns and coriander seeds
2 or 3	bay leaves
1	sprig of thyme
1 tbsp	tomato purée
1	bunch of fresh coriander, chopped
1	sea salt

First, clean the mushrooms if necessary – if you decide to wash them, make sure you dry them very carefully – then marinate them in the lemon juice for 10-15 minutes.

Secondly, heat some olive oil in a shallow sauté pan or a large, deep frying pan, add the onion and tomatoes and fry swiftly for a minute or two. Then add the peppercorns and coriander seeds, bay leaves, thyme, tomato puree and possibly a dash of water. Bring to the boil and simmer for a few minutes until you have a nice tangy sauce. Now add the mushrooms and lemon juice and cook for 5-6 minutes more or until the mushrooms are cooked and the sauce has reduced a little. Add salt to taste. Tip into a serving dish. When cool, chill in the refrigerator. Serve with chopped coriander leaves sprinkled over.

The mushrooms will be even better tomorrow than today.