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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%
detailed view... how is this calculated?

Mushrooms With Wine and Coriander

Recipe #140835 | 16 min | 8 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Nif

On Sep 25, 2009

Yummy!! Very easy and delicious. My mushrooms were huge so I cut them in 6 instead of 4. I had ground coriander and used 1/2 teaspoon of that. Made for my adopted chef for Fall PAC 2009. Thanks!

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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!

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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!

1 person found this review helpful

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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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