Mushrooms Poached With Coriander And Lemon Recipes

MUSHROOMS POACHED WITH CORIANDER AND LEMON

Steps:

• Combine the water, lemon juice, olive oil, salt, peppercorns, coriander seeds and garlic in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Add the mushrooms and simmer for 10 minutes longer.
• Set the mushrooms aside to cool in the liquid. Refrigerate overnight.
• Just before serving, gently heat the mushrooms in the liquid. Remove with a slotted spoon, divide among 4 plates and sprinkle with the parsley.

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.

SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE

Steps:

• Stir together lemon juice, soy sauce, and sugar; set aside.
• In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
• Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
• Add lemon mixture to mushrooms, stirring until sauce is absorbed.