• 1/2 cup extra-virgin olive oil (EVOO), divided
  • 1 pound button mushrooms, sliced
  • 1 shallot, finely chopped
  • 1 clove garlic, sliced
  • 1 tablespoon (a palmful) salt
  • Juice of 1 lemon
  • 1/2 teaspoon coriander seed, crushed or use ground coriander
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon crushed fennel seed
  • 1 bay leaf, fresh or dried
  • 2 sprigs thyme
  • 1 teaspoon (about 1/3 a palmful) red pepper flakes
  • 1 rib celery, thinly sliced
  • 1/2 cup water (eyeball it)
  • 6 sprigs flat-leaf parsley, leaves chopped


Serves: 6 servings


Add a touch more EVOO to the pan and saute the shallots and garlic until golden brown, about 2-3 minutes. While the shallots and garlic are cooking, combine the lemon juice, 1/4 cup EVOO, coriander, black pepper, fennel, bay leaf, thyme, red pepper flakes, celery and water in a saucepan. Boil the mixture for 5 minutes. Using a slotted spoon, remove the mushrooms to a bowl and continue to boil the liquid in the pan until it has reduced and is thick and syrupy. Pour the syrupy mixture over the mushrooms and add chopped parsley. Let cool and enjoy! They can be stored in the refrigerator for up to a week.

Preheat a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. When the pan is hot, add the mushrooms and saute until golden brown, about 5-6 minutes. Season with salt then remove the mushrooms to a plate and reserve.