Mushrooms with Coriander

A mushroom salad, a canapé, or a tasty vegan addition to meze platter.

This versatile dish has just three ingredients. It is very simple to prepare and is suitable for most diets, with the exception of some Fodmap diets, ie mushrooms are on the ‘foods to avoid’ list for the Fodmap diet but this does not apply to everyone. Enquire as some varieties of mushrooms may be acceptable.

Diets for which Mushrooms with Coriander are suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegan and Vegetarian.


Preparation: 5 mins | Cooking: 10-15 mins | Serves: 2 cups (approx)

500 gm (1lb) button mushrooms*
1 tbsp coriander seeds
1 tbsp olive oil


WIPE or wash the mushrooms.
ADD the oil and coriander to a frying pan.
COOK the coriander seeds over a low heat to ensure they do not burn.
INCREASE the heat when the coriander is cooked, ie when you smell their aroma.
ADD the mushrooms to the hot pan, moving them continuously so they cook to slightly golden on all sides. (They will remain firm in texture.)
REMOVE from the heat and cool.


– Good as canapés (with tooth picks).
– Serve as part of a meze platter.
– A tasty addition to a selection of salads.


* Button mushrooms may not suitable for Fodmap. If other mushrooms are appropriate they will make a tasty dish although with a visual difference.

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