Mushrooms with cinnamon

This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along side different roasted and marinated vegetables. Serves 2 500g mixed button and chestnut mushrooms 50g roughly chopped parsley, plus extra for garnish 3 tsp chopped thyme 2 cinnamon sticks 4 cloves of garlic, crushed 60ml olive oil 40ml lemon juice 1/8 tsp ground cinnamon ½ lemon, very thinly sliced Salt and pepper Heat up the oil in a large flat pan until smoking. Meanwhile toss together the mushroom, herbs, cinnamon sticks and garlic. Pour into the hot oil and leave on a hot flame 7-9 minutes. Be patient, do not stir or shake. Now stir the mushroom, allowing any left juices to evaporate. Pour in the lemon juice, ground cinnamon and plenty of salt and pepper. Remove from the heat. You can serve this warm or at room temperature. Just make sure you stir in the extra parsley and lemon slices at the last minute. Adjust the seasoning again.
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