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
- Salt and freshly ground black pepper to taste
- Several paper-thin slices black truffle for garnish, optional
- 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.
- Serving Size: SERVES 4
- 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