1. Place the mushrooms in a non-reactive dish; pour half the lemon juice over them. 2. Place half the oil in a frying pan over a low heat; add the crushed coriander seeds and cook for 30 seconds. 3. Add the mushrooms and bay leaves and cook for 1 minute. 4. Cover the pan, increase the heat to medium and cook a further 3 minutes, shaking the pan from time to time. 5. Return the mushrooms to the non-reactive dish and pour over the remaining juice and oil. Toss to coat well. 6. Allow the mushrooms to cool, cover and place in the fridge for a minimum of 2 hours and up to 24 hours for the flavours to develop. 7. Just before serving, sprinkle the chopped parsley over. ---------------------------------------------------------------------------
Nutrition
Ingredients
