½ cup olive oil
1 Tbs. coriander seeds, crushed in a mortar
1 lb. Fresh wild mushrooms such as chanterelle, hedgehog, or morel, or any
combination
3 bay leaves, broken in half
10 cherry tomatoes
Fresh thyme, oregano, or marjoram sprigs
Salt
Freshly ground black pepper
Lemon juice
In a skillet over high heat, warm the olive oil.Add the coriander seeds and cook, stirring, for 2 minutes.Reduce heat to medium, add the mushrooms and bay leaves and sauté until the mushrooms have stopped absorbing oil, at which point they are done.This should take about 8 minutes.At that moment, add the tomatoes and a few springs of thyme and cook for about 1 minute or so-not long enough to break the skins of the tomatoes.
Remove from the heat.Sprinkle with salt.Add plenty of pepper and a few drops of lemon juice.Allow to cool to room temperature before serving.Serves 6.
1 Tbs. coriander seeds, crushed in a mortar
1 lb. Fresh wild mushrooms such as chanterelle, hedgehog, or morel, or any
combination
3 bay leaves, broken in half
10 cherry tomatoes
Fresh thyme, oregano, or marjoram sprigs
Salt
Freshly ground black pepper
Lemon juice
In a skillet over high heat, warm the olive oil.Add the coriander seeds and cook, stirring, for 2 minutes.Reduce heat to medium, add the mushrooms and bay leaves and sauté until the mushrooms have stopped absorbing oil, at which point they are done.This should take about 8 minutes.At that moment, add the tomatoes and a few springs of thyme and cook for about 1 minute or so-not long enough to break the skins of the tomatoes.
Remove from the heat.Sprinkle with salt.Add plenty of pepper and a few drops of lemon juice.Allow to cool to room temperature before serving.Serves 6.
