Spiced Garlic Mushrooms (Sarmisakli Mantar)

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For this recipe, it’s best to use small mushrooms. Other vegetables, such as chopped zucchini, artichoke hearts, leeks or cauliflower, also can be prepared this way.

  • servingServings


  • 2 Tbs. olive oil
  • 4 cloves garlic, sliced
  • 1 bay leaf
  • 1/4 tsp. ground coriander
  • 1 Tbs. chopped fresh oregano or 1/2 tsp. dried
  • 1 cup dry white wine or water
  • 1/4 cup fresh lemon juice
  • 1 1/4 lbs. small button mushrooms
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste


  1. In large skillet, heat oil over medium-low heat. Add garlic, bay leaf, coriander and oregano and cook, stirring occasionally, until garlic starts to brown, about 5 minutes. Stir in wine or water and bring to a boil. Add mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10 minutes, shaking pan occasionally.
  2. Remove pan from heat and using a slotted spoon, transfer mushrooms to a serving dish. Return skillet to heat and bring juices to a boil. Cook until liquid is reduced by half, about 5 minutes. Discard bay leaf and pour liquid over mushrooms, cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 96
  • Carbohydrate Content: 6 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 6 mg