Step 1: You will need...
- 350 g fresh white button mushrooms
- 350 g mixed mushrooms
- 500 ml olive oil
- 1 large sprig of fresh thyme
- 1 bay leaf
- 10 whole peppercorns
- 20 whole coriander seeds
- the juice of 1-2 lemons
- salt and pepper
- 1 chopping board
- 1 small knife
- 1 colander
- 1 medium cooking pot with lid
- 1 wooden spoon
- some kitchen paper towel
- 1 bowl
Step 2: Rinse and dry the mushrooms
Take your plate of mushrooms and tip them into the colander. Rinse well under a cold tap. Now place some kitchen towel on the chopping board and spread the mushrooms onto the paper.Taking another piece of kitchen roll, pat dry.
Step 3: Preparing mushrooms
De-stalk and then halve the button mushrooms and place them into a bowl. Repeat with chestnut mushrooms. Now roughly tear the oyster mushrooms using your hands into two or three strips and transfer to the bowl. Repeat for Portobello mushrooms.
Step 4: Cook the mushrooms
Place the pot over a high heat. Add the oil, thyme, bay leaf, coriander seeds, peppercorns, mushrooms and lemon juice. Season well with salt and pepper, stir, and then cover. Bring to the boil.
As soon as the mixture is boiling, uncover and turn off the heat. Finally, leave to cool in the marinade, for roughly 1 hour.
Step 5: Drain the mushrooms
When cooled, pour the mushrooms into the colander, draining off all excess liquid.
Step 6: Season
Season with salt and pepper and finally, add the lemon juice and stir. Your mushrooms are now ready to serve!
Step 7: Serve
Spoon the mushrooms into a bowl. Serve at room temperature or perhaps with a lemon wedge.