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Spiced Garlic Mushrooms (Sarmisakli Mantar)

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.

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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.

Servings
serving

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 6 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g