Mushrooms With Cumin Moroccan Style

Recipe Ingredients

1 lb	454g / 16oz	Mushrooms
4 tablespoons	60ml	Extra-virgin olive oil
3		Garlic cloves - (to 4) - crushed
		Salt - to taste
2 teaspoons	10ml	Cumin
1		Chili pepper - (a good pinch)
		Juice of half a lemon
3 tablespoons	45ml	Finely-chopped coriander

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
THE BOOK OF JEWISH FOOD: AN ODYSSEY FROM SAMARKAND TO NEW YORK by Claudia Roden (c) 1996 - Alfred A. Knopf, New York, NY - 668 pages - $35.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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