Mushrooms and coriander


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 250 grams of chestnut mushrooms quartered
  • 100 grams of white mushrooms
  • 3 garlic cloves crushed
  • 1 teaspoon chopped fresh thyme leaves
  • half a teaspoon chopped fresh rosemary leaves
  • 2 tablespoons of chopped fresh coriander
  • zest and juice of half a lime
  • 1 tablespoon of natural yoghurt salt and pepper


Melt the butter with the oil in a large frying pan, and all the mushrooms and garlic, and cook for a few minutes. Add the thyme and rosemary season well with salt and pepper, and cook over low heat stirring frequently, for five minutes until the mushrooms have cooked down.

Add the coriander lime zest and juice and mix well. If serving with flatbread warm the bread and place the mushrooms on top with a spoonful of yoghurt. Page 108, the lebanese kitchen


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