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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegan, Dairy Free
Serves 6-8
500g (1lb) mushrooms - sliced
Dressing
2 Tbps / 25ml (1fl oz) lemon juice
2 Tbps / 25ml (1fl oz) balsamic vinegar
4 Tbps / 50ml (2fl oz) sunflower oil
4 Tbps / 50ml (2fl oz) light olive oil
1 Tbsp honey
1 Tsp ground coriander (or crushed)
Generous pinch of cinnamon
Mean pinch of ginger
2 cloves garlic crushed.
Seasoning to taste
The trick with this dressing is that it is warm and therefore marinates and seeps into the mushrooms.
Heat the oils in a pan and add the coriander, ginger, garlic and cinnamon, heat these together until you can spell the aroma released. Turn the heat off and pour in the lemon juice and balsamic vinegar.
Stir in the mushrooms - leave for at least 2 hours before transferring to a serving dish.
You can refrigerate these if you wish but allow 30 minutes to come to room temperature before serving