Serves 6

  • 700g very small button mushrooms
  • 75ml extra virgin olive oil
  • 275ml dry white wine
  • 2 bay leaves
  • 4 sprigs of thyme
  • 2 teaspoons coriander seeds, lightly toasted in a dry pan and lightly crushed
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • 4 ripe firm tomatoes, skinned, de-seeded and finely diced
  • 2 tablespoons chopped flat parsley leaves


  1. Put all of the ingredients except the tomatoes and parsley in a heavy bottomed stainless steel saucepan.
  2. Bring to a gentle boil, cover and cook on a very gentle heat for 30 minutes.
  3. Stir in the tomatoes and allow to cool completely before adding the chopped parsley. Taste and correct seasoning.