Mixed mushrooms with cinnamon and lemon

Print Recipe

400g button mushrooms
400g chestnut mushrooms
300g shiitake mushrooms
400g oyster mushrooms
200g enoki mushrooms
160ml olive oil
30g chopped thyme
10 garlic cloves, crushed
100g flat-leaf parsley, chopped
6 cinnamon sticks
25g coarse sea salt
1 tbsp coarsely ground black pepper
60ml lemon juice

This bold treatment for mushrooms, with a sharp intensity of flavour, makes a refreshing starter. Don’t necessarily restrict yourself to the types of mushrooms specified. You can mix and match to suit your taste. In any case, provide some substantial chunks of bread to soak up the juices.

Serves 6-8

(p 55, The Ottolenghi cookbook)

Method

The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |
£25.00

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