Mushrooms A La Grecque

This lovely salad is simple to prepare, looks extremely pretty and is delicious and surprising to eat. Whole or halved larger mushrooms are poached in an aromatic, chilli-flecked vinaigrette, cooled then stirred with diced tomato and flat leaf parsley. It is very good spooned over garlicky bruschetta or eaten in shallow bowls with spoon and fork with the toast on the side or crusty bread to dunk. It will keep safely and without spoiling, covered, in the fridge for 24 hours.

Serves 4

Prep: 25 min

Cook: 40 min

500g small white mushrooms

1 small red chilli

1 large lemon

2 tsp coriander seeds

2 bay leaves

3 sprigs thyme

3 tbsp olive oil

2 glasses dry white wine (approx 300ml)

4 vine tomatoes

2 tbsp chopped flat leaf parsley

6 thick slices sourdough

1 garlic clove

Boil the kettle. Wipe the mushrooms. Finely chop the chilli. Use a potato peeler to remove the zest from 1 lemon in small scraps. Lightly crush the coriander seeds. Add mushrooms, chilli, lemon zest, coriander seeds, bay leaves, thyme, 3 tbsp olive oil and 2 glasses dry white wine to a suitable pan. Bring slowly to the boil – allowing at least 10 minutes – reduce the heat, stir, cover and simmer for 30 minutes, stirring occasionally. By now the mushrooms will have upped the amount of liquid to completely immerse. Tip into a wide serving bowl and leave to cool. Place the tomatoes in a bowl. Cover with boiling water. Leave for 30 seconds. Drain, cut in half and remove skin, core and seeds. Finely chop the flesh. Stir the chopped tomatoes and 2 tbsp chopped parsley into the cooled mushrooms. Toast the sourdough. Rub garlic on one side. Cut in half and serve under or alongside the mushrooms in shallow bowls with spoons and forks.