Ingredients
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3 - 5
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1
-
1
-
1/2
-
1/4
-
-
1 - 1 1/2
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-
-
-
-
-
-
-
Directions
Mushrooms With Wine and Coriander,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.,While they didn’t care for the texture of the coriander seeds, my family did like the flavor of these mushrooms. used baby portabellas. Served as a side to our steaks, along with sour cream and chive mashed potatoes.,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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Steps
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1
Done
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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
Done
|
Add the Corriander and Wine. Stir and Continue to Cook Until Most of the Liquid Has Evaporated, About 5 Minutes. |
|
3
Done
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Add Salt, Pepper and Lemon Juice. Adjust to Suit Your Taste. Stir and Mix Once More. |
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4
Done
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Serve. |
