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Marinated Mushrooms with Coriander

The mushrooms need to marinate overnight, so plan accordingly.

Ingredients

Serves: Prep:  10min |Cook: 40min |Total: 8hr 50min
              

Directions

1.
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.
2.
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.
3.
Return the reserved cooking liquid to the pan. Add the tomatoes and tomato paste, and cook until fairly thick, about 15 minutes.
4.
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.
5.
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.

Nutritional Facts per serving

CALORIES 427.4 CAL

FAT 15.3 G

SATURATED FAT 2.1 G

CHOLESTEROL 0 MG

SODIUM 350.2 MG

CARBOHYDRATES 49.3 G

TOTAL SUGARS 34.6 G

DIETARY FIBER 8.6 G

PROTEIN 12.4 G
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