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Button Mushroom and Tomato Stew

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


  • 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.


  • 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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