Coriander-Fried Fairy Rings
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.
- 400g fairy ring champignons
- Pinch of coriander seeds
- 50g butter
- Salt and freshly ground black pepper
- Hot buttered toast, to serve
- 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.
- 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.
- Season with salt and pepper, and serve on hot toast, with the buttery juices spooned over.