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Epicurious

Mushrooms in Olive Oil

Mushrooms are not common in the Middle East but you do find them—in Cyprus, for instance.

Recipe information

  • Yield

    serves 2-4

Ingredients

1/2 pound small button mushrooms
3 tablespoons extra-virgin olive oil
1 tablespoon water
Salt and pepper
Juice of 1/2–1 lemon
1/2 teaspoon dried thyme (optional)
1 or 2 cloves garlic, crushed
4 tablespoons finely chopped flat-leaf parsley

Preparation

  1. Step 1

    Wash the mushrooms. Cut them in half if they are a little large.

    Step 2

    Pour the oil and water into a frying pan. Stir in all the remaining ingredients except the mushrooms and bring to the boil. Add the mushrooms and simmer gently for about 7 minutes, or until they are tender, turning them over occasionally. Pour into a serving dish.

    Step 3

    Taste and adjust the seasoning before serving, as its intensity changes with the drop in temperature.

    Step 4

    Serve cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternMushroomVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasyQuick5 Ingredients or FewerSimmerCookbooks
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