SERVE THIS AS AN APPETIZER COURSE, OR USE IT AS AN ACCOMPANIMENT. TRY AN ASSORTMENT OF WILD MUSHROOMS, TAKING ADVANTAGE OF THE PLENTITUDE AT YOUR LOCAL MARKET.
- 3 Tbs. olive oil
- 1 large onion, diced
- 2 cups dry white wine
- 1 cup tomato juice
- 2 bay leaves
- 2 tsp. coriander seeds, coarsely crushed
- 1 tsp. ground coriander
- 1 lb. wild mushrooms, ends trimmed
Heat oil in large skillet or wok over medium heat. Add onion, cover and cook until translucent, stirring occasionally.
Add wine, tomato juice, bay leaves, coriander seeds and ground coriander. Bring to a boil, and cook until mixture is reduced to 3/4 cup.
Add mushrooms, and continue to cook for 2 minutes, stirring constantly. Cook completely, stirring occasionally. Season with salt and pepper to taste.
Remove from heat, cover and refrigerate for one day. Remove from refrigerator about 30 minutes before serving.
To serve, drain mushrooms, and arrange on platter or in bowl. Alternatively, use mushrooms in salad.
Slater likes a light, fresh and fruity Greek wine, such as the Ktima Argyros “Estate Santorini,” 2000, which has a dry edge.
- Calories: 245
- Carbohydrate Content: 15 g
- Fat Content: 11 g
- Fiber Content: 5 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 252 mg