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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2008

Mushrooms with cinnamon
This is a gutsy dish. You allow the mushrooms to burn slightly and then absorb lots of lemon juice to create sharp, contrasting flavours. You can serve the mushrooms on a plate of mezzes along-side different roasted and marinated vegetables.

Ingredients
Serves 2
500g mixed button and chestnut mushrooms
50g roughly chopped parsley, plus extra for garnish
3 tsp chopped thyme
2 cinnamon sticks
4 cloves of garlic, crushed
60ml olive oil
40ml lemon juice
? tsp ground cinnamon
½ lemon, very thinly sliced
Salt and pepper.

Method
Heat up the oil in a large flat pan until smoking.
Meanwhile, toss together the mushrooms, herbs, cinnamon sticks and garlic.
Pour into the hot oil and leave on a hot flame 7-9 minutes. Be patient; do not stir or shake the pan.
Now stir the mushroom, 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.
• Ottolenghi Restaurant, 287 Upper Street, N1. 0207 2881 454

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