2 cups mushrooms
4 tablespoons lemon juice
1 tablespoon corriander
1 tablespoon parsley
1 dash red chili pepper or paprika
1/2 tablespoon ground pepper
1 bay leaf

2 cup s mushrooms 4 tablespoons lemon juice 1 tablespoon corriander 1 tablespoon parsley 1 dash red chili pepper or paprika 1/2 tablespoon ground pepper 1 bay leaf

Pour 1 cup of water in a pan. Add 1 tablespoon of lemon juice, bay leaf, coriander and pepper. Bring to a boil, lower heat and simmer for 10 minutes.

Clean and rinse the mushrooms then cut into thin slices. Add them to pan, boil again for one minute and remove from heat.

Add parsley, red chili pepper or paprika, mix gently and let cool.

When serving, strain the mushroom mixture and then place them in a dish and sprinkle with the remaining 3 tablespoons of lemon juice.

(Note: other vegetables may also be prepared Greek-style: thinly sliced leeks, carrots or turnip sticks, cauliflower, thinly sliced cucumbers or artichoke hearts.)