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.
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.
CategoryAppetizer
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
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