Ingredients
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3 - 5
-
1
-
1
-
1/2
-
1/4
-
-
1 - 1 1/2
-
-
-
-
-
-
-
-
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
|
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
|
Add Salt, Pepper and Lemon Juice. Adjust to Suit Your Taste. Stir and Mix Once More. |
|
4
Done
|
Serve. |
