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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 4 servings |
||
| Calories 143 | ||
| Calories from Fat 96 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.7g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 153mg | 6% | |
| Potassium 403mg | 11% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.3g | ||
| Protein 3.7g | 7% | |
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Mushrooms With Wine and Coriander
By: justcallmetoni
Oct 10, 2005
Posting this for inclusion in the Zaar Worls Tour. A simple dish from the Greek islan from Cyprus, the would make a nice addition to a meze platter or as a side dish. Though it is an untried dish, it comes from World Vegetarian - a simply wonderful compilation of recipes by Madhur Jaffrey.
SERVES 4
Ingredients
- 3-5 tablespoons olive oil
- 1 lb large white mushroom, cleaned and quartered
- 1 tablespoon coriander seed
- 1/2 cup dry white wine
- 1/4 teaspoon salt (more to taste)
- black pepper, freshly ground (to taste)
- 1-1 1/2 tablespoon fresh lemon juice
Directions
1
Place the oil in a large skillet over high heat. Add the mushrooms and stir-fry for 3 minutes until the fungi appear to be cooked and glazed.2
Add the corriander and wine. Stir and continue to cook until most of the liquid has evaporated, about 5 minutes.3
Add salt, pepper and lemon juice. Adjust to suit your taste. Stir and mix once more.4
Serve.
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Featured Reviews for This Recipe
From: KLHquilts
On Nov 19, 2007
All the mushroom lovers in the family loved this! Instead of using white mushrooms, I used a combination of white and cremini — otherwise, made the recipe exactly as called for. Thanks for posting this!
From: Susie D
On Jun 13, 2006
Excellent. The only change I made was to throw in some fresh parsley at the end for color. Thanks for sharing this recipe toni!!!
From: Kim127
On Jun 15, 2006
Very simple and tasty way for shrooms. I cooked ours a little longer than directed, mostly for personal preference than anything else. Thanks toni!
From: bluemoon downunder
On Nov 1, 2005
A great recipe for mushroom lovers that leaves the mushrooms as the star players, but with a scrumptious and subtle blend of other flavours! I used field mushrooms and added two cloves of finely chopped garlic in step one. I made these as a stand-alone supper dish - with a glass of wine - but they'd make a fabulous side-dish with any grilled or BBQd meats. Thanks for sharing this one!
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