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Marinated Mushrooms with Coriander
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|Total: 9hr 0min
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.
4 tablespoons olive oil
1/2 spanish onion, peeled and chopped
4 teaspoons ground coriander
2 cups dry white wine
1 bouquet garni (a few sprigs of thyme and parsley, and a bay leaf tied with a string)
2 pounds white button mushrooms, stems removed, cleaned
3 tablespoons fresh lemon juice
1 cup currants or raisins
1 1/2 tablespoons coriander seeds
10 ripe tomatoes, seeded and pureed (or imported canned tomatoes, drained)
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
1/2 pound chanterelles or other wild mushrooms (or more button mushrooms), stems removed, cleaned
1 tablespoon chopped chives, for garnish
arugula or mizuna greens, for garnish
In a saucepan over medium heat, heat 3 tablespoons olive oil; add onion and ground coriander, and cook until onion softens, 5 minutes.
Add wine and bouquet garni; bring to a boil. Add button mushrooms, lemon juice, currants, and coriander seeds. Stir. Return to a boil, cover, and simmer until mushrooms are tender. Strain mushrooms and reserve liquid. Discard bouquet garni.
Return reserved liquid to pan. Add tomatoes and paste; reduce until fairly thick, about 15 minutes. Add button mushrooms, salt, and pepper; cook until heated through. Cover and refrigerate overnight.
Before serving, reheat button mushrooms. In a saucepan, heat remaining tablespoon oil; add chanterelles and saute until tender. Toss with button mushrooms; garnish with chives and greens.
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