Mushrooms with garlic, pine nuts, lemon and coriander

Day three of the cleanse and the novelty has well and truly worn off. I would kill for a decent coffee; in fact I feel quite murderous in general.

On the plus side, dinner for day three was left over salmon, blanched broccoli and these mushrooms. It took minutes to make and was very good. This will serve two as a side dish, you could have it on toast, or just with other veg. I have also had similar with pasta.

What to use

  • 200g organic chestnut mushrooms, quartered
  • 50g pine nuts
  • 3 cloves of garlic, thinly sliced
  • handful of coriander
  • juice of half a lemon
  • salt and pepper
  • olive oil

How to use it


Heat a non-stick pan and toast your pine nuts then set aside.

Add olive oil to the pan to a medium heat, then add your mushrooms and cook for a few minutes. Add the sliced garlic, and cook for a couple more minutes. Add the lemon juice, coriander, pine nuts, season, stir and cook for another minute or so.




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