Mushrooms With Wine and Coriander Recipe #140835
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.
16 min | 8 min prep
SERVES 4
- 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
- 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.
- Add the corriander and wine. Stir and continue to cook until most of the liquid has evaporated, about 5 minutes.
- Add salt, pepper and lemon juice. Adjust to suit your taste. Stir and mix once more.
- Serve.
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5 stars