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Button Mushroom and Tomato Stew

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This is an easy snack or supper. The bay leaf, fennel and coriander really flavour the mushrooms and the chilli warms you up.

Serves 4

Ingredients

  • Juice of ½ a lemon
  • 450g (1lb) button mushrooms
  • 2 tbsp olive oil
  • 3 cloves garlic, crushed to a paste with a little salt
  • 4-5 shallots, finely chopped
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 bay leaf
  • 4 whole tinned plum tomatoes
  • 175ml dry white wine
  • 1 whole red chilli, fresh or dried
  • 1 tbsp tomato paste
  • 1 tbsp caster sugar
  • 2 tbsp chopped parsley
  • ciabatta, toasted and rubbed with garlic, to serve.
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Method

  1. Pour the lemon juice over the mushrooms.
  2. In a deep frying pan heat the olive oil, then add the garlic and shallots and allow them to sweat for a few minutes. Add the coriander, fennel seeds, bay leaf, wine, whole chilli, tomato paste and sugar. Simmer for 5 minutes.
  3. Add the mushrooms and simmer for a further 10 to 15 minutes. If it is too runny, you can then remove the mushrooms and reduce the sauce, before putting them back in.
  4. Garnish with chopped parsley and serve hot or at room temperature with the toasted ciabatta.
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