A mention yesterday by my friend Leora of a recipe for onions and mushrooms reminded me of another one for mushrooms. It is a perfect appetizer on the Shabbat table in the summer.
1 lb Mushrooms
4 Tbs Extra-virgin olive oil
3 Garlic cloves – (to 4), crushed
Salt, to taste
2 tsp Cumin
1 pinch Chili pepper, (a good pinch)
Juice of half a lemon
3 Tbs Finely-chopped coriander or parsley
Wash the mushrooms. Cut them in half or quarters, or leave whole if very small. Fry quickly in the oil with the garlic. Add salt, cumin, chili pepper, and lemon juice and cook on very low heat, stirring occasionally, for about 10 minutes. Add coriander towards the end. Serve cold.
Recipe Source: The Book Of Jewish Food: An Odyssey From Samarkand To New York by Claudia Roden