Mushroom Salad


  • 4 tbsp extra virgin olive oil2
  • 1 lb / 455 g button or cup mushrooms, wiped and sliced
  • 2 tbsp good red or white wine
  • thinly pared rind of ½ lemon, lime or orange
  • ½ tsp coriander seeds
  • 1 small onion, peeled and thinly sliced


Heat half the olive oil in a frying pan and quickly stir-fry the mushrooms for no more than 1 minute. Remove from the heat, and transfer to a flat serving dish. Blend the rest of the oil with the wine, and pour it over the hot mushrooms. Stir in the lemon peel and the coriander seeds. Add the onion and allow to cool before serving. The hot mushrooms absorb the flavour of the wine and olive oil and give off their own juices to form a delicious dressing.