My Aussie pal, Elena, made an observation about Irish salad/sandwich bars... “What’s with all the mayonnaise!!!!” she asked.
It’s true. It is practically impossible to avoid mayo in Ireland. We even have a county called Mayo.
3 tablespoons olive oil
150mls passata, or two tinned plum tomatoes, finely chopped
1 teaspoon coriander seed, crushed
a sprig of thyme (lemon thyme is great if you can get it)
1 clove garlic, crushed
juice and zest of an unwaxed lemon
400g button mushrooms (or larger mushrooms cut into bite-sized pieces)
1 tablespoon finely chopped flat-leafed parsley
1 Place all the ingredients - except the parsley – in a medium saucepan over a medium heat and bring to simmering. Simmer uncovered for 5 minutes.
2 Using a slotted spoon, remove the mushrooms and place in a serving dish. Now turn up the heat and allow the sauce to reduce and thicken for a further 5 minutes or so.
3 Taste the sauce and add salt and or pepper if necessary. Then pour the thickened sauce over the mushrooms and leave to cool to room temperature. Scatter with the parsley before serving. This dish will keep for a few days if refrigerated but is best at room temperature. Served hot, it is also wonderful with grilled meats.
|Just add crusty bread|