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.
Heat the olive oil in as pan then add the cumin and coriander seeds and sauté until they give of an aroma.
Add the mushrooms and sauté until the water starts to come out.
Add the wine, water, rosemary sprig, juice from half a lemon and simmer for 10 minutes.
Increase the heat and boil off the liquid until only half remains.
Season with black pepper and stir in chopped cilantro. Server on toast rubbed with garlic and oil or crackers.
Serving Size 4