Recipe by: Jimmy McIntyre

250g Button mushrooms
(approx. 15 medium sized button mushrooms)
1/2 cup extra virgin olive oil
1/2 cup water
2 ripe tomatoes, peeled and chopped
Freshly ground black pepper
1/2 tsp crushed coriander seeds
1 bay leaf
1 sprig thyme
Salt
Juice of 1/2 lemon and zest

Simmer all ingredients except mushrooms for 5 minutes
Add whole mushrooms and cook for another 5 minutes
Remove mushrooms with a slotted spoon and reduce sauce for a few minutes
Pour over mushrooms in a flat serving dish Serve hot or cold
For variations:
Add a handful of sultanas in the mushrooms
Add a teaspoon chilli
Add chopped ginger
Serve as a vegetable side dish, as an accompaniment to your favourite meat chicken or fish dish, or have hot or cold as an antipasto.

Serves 4