2 x 200g packs button mushrooms
225g (8oz) vine-ripened tomatoes, peeled and chopped
12 black olives, stoned and chopped
75ml (5 tablesp) olive oil
150ml (¼ pt) dry white wine
1 clove garlic, crushed
2 fresh bay leaves
5ml (1 teasp) coriander seeds, lightly crushed
2 pitta breads, warmed and cut into strips
Prep: 7 minutes
Cooking: 12 minutes
+ 2 hours chilling
1. Put all the marinade ingredients into a large saucepan. Cover and bring to the boil, then simmer for five minutes.
2. Add mushrooms, tomatoes and olives. Stir well. Cover pan and simmer for three minutes. 3. Remove mushrooms to a serving bowl, and then boil the cooking liquor rapidly until reduced to half quantity.
4. Cool, discard bay leaves. Season to taste, and then pour over the mushrooms.
5. Chill for two hours before serving with pitta bread.