This is a very different and gutsy dish. Well worth trying.
You allow the mushrooms to burn slightly, then they absorb lots of lemon juice to create sharp contrasting flavors.
Serve these on a plate of “mezze” roasted vegetables
Serves 2
1lb mixed button and chestnut mushrooms
About 2 oz chopped flat Italian parsley, plus extra for garnish
3 tsp chopped fresh thyme
2 cinnamon sticks
4 cloves of garlic, crushed
About 2 fl oz (5 tbsp) olive oil
About 3 tbsp lemon juice
1/8 tsp ground cinnamon
1/2 lemon, very thinly sliced
Salt and pepper
Heat up the oil in a large flat pan until smoking
Meanwhile toss together the mushrooms, herbs, cinnamon sticks and garlic.
Pour onto the hot oil and leave on a hot flame for about 7 to 9 minutes. be patient, do not stir or shake.
Now stir the mushrooms, allowing any left juices to evaporate.
Pour in the lemon juice, ground cinnamon and plenty of salt and pepper.
Remove from the heat.
You can serve this warm or at room temperature, just make sure you stir in the extra parsley and lemon slices at the last minute.
Adjust the seasoning again