AuthorRichard Jacob
RatingDifficultyBeginner

Serve this appetizer on toast or crackers. The spices go really with the apricot/citrusy flavor of chanterelles but you can use any flesh mushrooms or a combination of them.

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Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 1 lb mushrooms, small ones can be left whole while large ones should be roughly chopped.
 2 fl oz olive oil
 2 tsp cumin seeds
 2 tsp coriander seeds
 4 fl oz white wine
 3 fl oz water
 ½ lemon
 1 Rosemary sprig
 freshly ground black pepper
 2 tbsp chopped cilantro
1

Heat the olive oil in as pan then add the cumin and coriander seeds and sauté until they give of an aroma.

2

Add the mushrooms and sauté until the water starts to come out.

3

Add the wine, water, rosemary sprig, juice from half a lemon and simmer for 10 minutes.

4

Increase the heat and boil off the liquid until only half remains.

5

Season with black pepper and stir in chopped cilantro. Server on toast rubbed with garlic and oil or crackers.

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Ingredients

 1 lb mushrooms, small ones can be left whole while large ones should be roughly chopped.
 2 fl oz olive oil
 2 tsp cumin seeds
 2 tsp coriander seeds
 4 fl oz white wine
 3 fl oz water
 ½ lemon
 1 Rosemary sprig
 freshly ground black pepper
 2 tbsp chopped cilantro

Directions

1

Heat the olive oil in as pan then add the cumin and coriander seeds and sauté until they give of an aroma.

2

Add the mushrooms and sauté until the water starts to come out.

3

Add the wine, water, rosemary sprig, juice from half a lemon and simmer for 10 minutes.

4

Increase the heat and boil off the liquid until only half remains.

5

Season with black pepper and stir in chopped cilantro. Server on toast rubbed with garlic and oil or crackers.

Spiced wild mushrooms
IngredientsDirections