Elizabeth David's Coriander Mushrooms
🍄 A Taste of Tradition: Mushrooms à la Elizabeth David 🍄
For those who don’t know, I’ve inherited my grandmother’s treasured recipe scrapbook — a beautiful time capsule of culinary history. Tucked between the pages, I discovered original cuttings from none other than Elizabeth David herself. One recipe, for mushrooms, was partially missing… but after a bit of digging, I found the complete version in the brilliant book *At Elizabeth David’s Table*.
This dish is simple, earthy, and full of flavour — perfect as a side or served on toast for a satisfying breakfast or brunch. It’s vegetarian, timeless, and steeped in heritage. I love how food connects generations, and this one feels like a warm hug from the past.
Elizabeth David's Coriander Mushrooms
🍄 A Taste of Tradition: Mushrooms à la Elizabeth David 🍄
For those who don’t know, I’ve inherited my grandmother’s treasured recipe scrapbook — a beautiful time capsule of culinary history. Tucked between the pages, I discovered original cuttings from none other than Elizabeth David herself. One recipe, for mushrooms, was partially missing… but after a bit of digging, I found the complete version in the brilliant book *At Elizabeth David’s Table*.
This dish is simple, earthy, and full of flavour — perfect as a side or served on toast for a satisfying breakfast or brunch. It’s vegetarian, timeless, and steeped in heritage. I love how food connects generations, and this one feels like a warm hug from the past.
Open in Cookpad AppSteps
- 1
Chop your mushrooms into quarters
- 2
In afreying pan warm the olive oil and add the coriander seeds let them warm through
- 3
Keep the temperature low and add the mushrooms and the bay leaves add the salt and pepper, cook for a minute cover and cook for a further 3-5 mins
- 4
Decant in to a clean dish and add in fresh olive oil and lemon juice
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