Mushrooms With Wine And Coriander Recipes

WINE SOAKED MUSHROOMS

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
• Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.

MANITARIA AFELIA (MUSHROOMS IN RED WINE WITH CORIANDER)

Steps:

• 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.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.

MUSHROOMS WITH WINE AND CORIANDER

Steps:

• 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.