Garlic and Coriander Mushrooms

Name: Garlic and Coriander Mushrooms
Total time: 15 min
Yield: 4
Cuisine: Levantine
Ingredients: 500 g fresh mushrooms; 3 cloves garlic; 2 tbsp olive oil; 1/2 cup fresh coriander; 2 tbsp lemon juice; 1/2 tsp salt; 1/4 teaspoon black pepper

Quickly browned mushrooms with garlic, coriander, and lemon in a hot one-pan mezze.

Vegan

Cooking time: 15 min
Hands-on time: 15 min
Difficulty: Easy
Cuisine: Levantine
Calories: 135

One layer and late salting are the two rules that keep mushrooms from boiling in their own water.

Before you start

Before turning on the heatWipe mushrooms with a damp towel rather than rinsing; cook in two batches if the pan is small.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the mushrooms

500 g fresh mushrooms — equal halves or quarters
3 cloves garlic — thinly sliced
2 tbsp olive oil — for cooking
1/2 cup fresh coriander — chopped
2 tbsp lemon juice — to finish
1/2 tsp salt — added after browning
1/4 teaspoon black pepper — ground

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy-bottomed skillet — The wide surface lets moisture evaporate instead of steaming the ingredients.
Wooden or silicone spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Clean and evenly cut the mushrooms, slice the garlic, and chop the coriander.
3 min
You’ll know it’s ready when
The ingredients are cut and set beside the hob.
Tip: Cut everything to a similar size so it cooks at the same rate.
Heat the skillet thoroughly, add the oil, then mushrooms in one layer without salt.
2 min
You’ll know it’s ready when
The aromatics smell fragrant without the garlic or spices scorching.
Tip: If the garlic browns quickly, lower the heat at once.
Leave the mushrooms undisturbed until browned, then turn to the other side.
6 min
You’ll know it’s ready when
The mushrooms are golden, slightly reduced, and no water pools in the pan.
Tip: Keep the ingredients in one layer; crowding traps steam and delays browning.
Add garlic, salt, pepper, and half the coriander and toss quickly.
2 min
You’ll know it’s ready when
The garlic is fragrant and the coriander lightly wilted without scorching.
Tip: Taste before adding more salt because canned ingredients and cheese may already be salty.
Turn off the heat, add lemon and the remaining coriander, and serve hot.
2 min
You’ll know it’s ready when
The mushrooms are glossy and browned with bright acidity.
Tip: Add lemon or herbs off the heat so their aroma stays bright.