Mixed mushrooms with cinnamon and lemon

This bold treatment for mushrooms, with a sharp intensity of flavor, makes a refreshing starter. Don’t necessarily restrict yourself to the types of mushrooms specified. You can mix and match to suit your taste. In any case, provide some substantial chunks of bread to soak up the juices

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Step 1

1 First you will need to pick through the mushrooms, paring away dirt from the feet of the mushrooms and using a stiff pastry brush to clear any dirt from the caps and gills (don’t be tempted to clean them in a bucket of water, as they will absorb the water and go soggy).2 Put a large sauté pan over medium heat and add the olive oil to heat it slightly. Sprinkle in the thyme, garlic, parsley, cinnamon sticks, salt, and pepper. Lay the button, poplar, and shiitake mushrooms on top. Do not stir. Turn the heat up to high and cook for 5 minutes. Only then give the pan a good shake and add the oyster mushrooms. Give a little stir and leave to cook for another 3 minutes. Turn off the heat and add the enoki mushrooms, followed by the lemon juice. Give the pan another good shake around, taste, and add more salt and pepper if necessary. Serve warm or at room temperature