Prep 5 mins
Cook 20 mins
This is a Greek recipe originating from Cyprus, which is from my cookbook called "The Classic Mediterranean Cookbook" by Sarah Woodward. The recipe instructions point out the versatility of this dish, explaining it can be served a number of ways, such as an appetizer, part of a meze selection, or as a side dish to accompany a main dish of grilled meat. I used thinly sliced mushrooms and served it over broiled Sirloin steaks. But I would use whole mushrooms if serving this as an appetizer.
- 1⁄2 lb small mushroom, rinsed and drained
- 1⁄4 cup olive oil
- 1⁄2 cup red wine
- salt and black pepper, to taste
- 1 tablespoon coriander seed, crushed
- Heat olive oil in a skillet over medium heat. Add the mushrooms and cook until browned all over, about 5 minutes, stirring continuously.
- Add wine to skillet and let it come to a boil, allowing it to remain at a hard boil for 1 minute. Turn heat down and let it simmer, uncovered, for 8 minutes. Season with salt, pepper, and coriander seeds, and cook for 2 more minutes. Cool slightly before serving.
I added garlic, but otherwise followed the recipe. I'd decrease the amount of olive oil, but that is a personal preference and because I am trying to reduce the fat in my diet. The taste is wonderful served with a nice steak. The amount of red wine is perfect! It flavors and colors the mushrooms exactly! Thanks for sharing. Made for Photo Tag!