This dish is easy to make and so delicious. The cinnamon, thyme and lemon juice make it all very special, a great lunch with some dark bread to soak up the juices. Thank you Ottolenghi for another lovely recipe! My team loved it. 🙂
Ingredients (serves 6-8)
400g button mushrooms
400g chestnut mushrooms
300g shiitake mushrooms
400g oyster mushrooms
200g enoki mushrooms
160ml olive oil
30g chopped thyme
10 garlic cloves, crushed
100g flat-leaf parsley, chopped
6 cinnamon sticks
25g coarse sea salt
1 tbsp coarsely ground black pepper
60ml lemon juice
Clean the mushrooms, either with a damp cloth or a mushroom brush. Don’t put them in a bowl of water, they will soak up too much liquid!
Put a large frying pan on medium heat and warm up the olive oil.
Add the thyme, garlic, parsley, cinnamon sticks, salt and pepper. Add the button, the chestnut and the shiitake mushrooms. Don’t stir! Turn the heat on high and fry for 5 minutes. Shake the pan and add the oyster mushrooms. Stir briefly and bake the mushrooms for 3 minutes. Turn the heat off. Add the enoki to the pan and shake the pan again, add salt and pepper to taste.