Serves 4
Prep: 20 min plus 30 min cooling
Cook: 40 min
Ingredients
400g white button mushrooms
1 red bird’s-eye chilli
1 unwaxed lemon
1 tsp coriander seeds
1 bay leaf
1 sprig thyme
1 garlic clove
200ml white wine
2 tbsp fruity olive oil
2 vine tomatoes
25g flat-leaf parsley
Method
Boil the kettle. Wipe the mushrooms. Finely chop the chilli. Use a potato peeler to remove the zest from the lemon in small scraps. Lightly crush the coriander seeds. Add mushrooms, chilli, lemon zest, coriander seeds, bay leaf, thyme, olive oil and wine to a suitable pan. Season generously and bring slowly to the boil — allowing at least 10 min — reduce the heat, stir, cover and simmer for 30 min. Tip into a wide serving bowl and leave to cool. Place the tomatoes in a bowl. Cover with boiling water. Leave for 30 seconds. Drain, cut in half and remove skin, core and seeds. Finely chop the flesh. Stir the chopped tomatoes and chopped parsley leaves into the mushrooms. Serve with crusty bread to soak up the juices.