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Coriander-Fried Fairy Rings

VegetarianGluten Free

Adding fragrant, freshly ground coriander seeds to a pan of frying fairy ring champignons is an idea that came to us from Joby Wells of the Albert’s Table restaurant in Croydon. We think it’s a great way to enhance the flavour of these delicate yet tasty mushrooms – thanks for the tip, Joby!
They’re delicious just as they are served on some toasted seeded bread, but add a little white wine, a dash of cream and a sprinkling of fresh thyme or oregano and you have a superb pasta sauce.

Serves : 4
Prep : 5 minutes
Cook : 5-7 minutes
  • 400g fairy ring champignons
  • Pinch of coriander seeds
  • 50g butter
  • Salt and freshly ground black pepper
  • Hot buttered toast, to serve


  1. Clean the fairy ring champignons with a pastry or mushroom brush, paying attention to the gills. Trim the stems. Crush the coriander seeds in a pestle and mortar.
  2. Melt the butter in a large, wide frying pan set over medium heat. Add the crushed coriander seeds, then the mushrooms. Stir well to coat with the butter, then cook over a medium heat for 5–7 minutes (don’t go too hot or you will burn the coriander), until the mushrooms are cooked through but still holding their shape.
  3. Season with salt and pepper, and serve on hot toast, with the buttery juices spooned over.


Recipe by Joby Wells, Alberts Table Croydon; development and photos by Otherwise


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