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Marinated Mushrooms with Coriander
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The mushrooms need to marinate overnight, so plan accordingly.
|Total: 8hr 50min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and ground coriander, and cook until the onion softens, about 5 minutes.
Add the wine and bouquet garni, and bring to a boil. Add the button mushrooms, currants, lemon juice, and coriander seeds. Stir. Return to a boil, cover, and simmer until the mushrooms are tender, 5 to 10 minutes. Reserving the liquid, drain the mushrooms. Discard the bouquet garni.
Return the reserved cooking liquid to the pan. Add the tomatoes and tomato paste, and cook until fairly thick, about 15 minutes.
Add the cooked mushroom mixture and salt and pepper to taste to the tomato mixture, and cook until heated through. Cover and marinate in the refrigerator overnight.
Before serving, reheat the marinated mushrooms. In a separate saucepan, heat the remaining 1 tablespoon oil. Add the chanterelles and cook until tender. Add the marinated mushrooms to the chanterelles and toss. Serve garnished with chives.
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