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."
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by Kaarin photo by Kaarin
photo by Fairy Nuff photo by Fairy Nuff
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Rita1652 photo by Rita1652
Ready In:




  • 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.
  • Add the corriander and wine. Stir and continue to cook until most of the liquid has evaporated, about 5 minutes.
  • Add salt, pepper and lemon juice. Adjust to suit your taste. Stir and mix once more.
  • Serve.

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  1. While they didn't care for the texture of the coriander seeds, my family did like the flavor of these mushrooms. I used baby portabellas. Served as a side to our steaks, along with sour cream and chive mashed potatoes.
  2. 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! :)
  3. All the mushroom lovers in the family loved this! Instead of using white mushrooms, I used a combination of white and cremini -- otherwise, made the recipe exactly as called for. Thanks for posting this!
  4. Very simple and tasty way for shrooms. I cooked ours a little longer than directed, mostly for personal preference than anything else. Thanks toni!
  5. Excellent. The only change I made was to throw in some fresh parsley at the end for color. Thanks for sharing this recipe toni!!!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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