MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 585 milligrams, Sugar 2 grams
MUSHROOMS WITH CORIANDER AND BAY
These mouth-watering mushrooms are great served hot with pork or chicken, or cold as a tasty appetizer.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Brush the mushrooms with a little lemon juice.
- Heat a film of oil in a large heavy-based frying pan over low heat. Add the coriander seeds and fry for a few seconds, taking care they do not burn.
- Add the mushrooms and bay leaves, and season with salt and pepper. Raise the heat and fry for 1 minute. Then cover the pan and cook for another 2-5 minutes, but no longer. Add the tomatoes, if desired.
- Pour the mushrooms with their cooking juices into a serving dish.
- Sprinkle with fresh olive oil and lemon juice to taste. Serve hot or cold.
Nutrition Facts : Calories 33.5, Fat 0.6, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 9.3, Fiber 3.8, Sugar 1.5, Protein 3.5
SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE
Simple and super yummy. Makes a wonderful side dish for just about anything, but especially nice with steak. A little different (and more interesting) than the standard way of sautéing mushrooms in just butter and garlic.
Provided by littleturtle
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 142.6, Fat 13.1, SaturatedFat 3.7, Cholesterol 10.2, Sodium 366.7, Carbohydrate 5, Fiber 0.8, Sugar 2.8, Protein 3.1
MUSHROOMS WITH WINE AND CORIANDER
Posting this for inclusion in the Zaar Worls Tour. A simple dish from the Greek islan from Cyprus, the would make a nice addition to a meze platter or as a side dish. Though it is an untried dish, it comes from World Vegetarian - a simply wonderful compilation of recipes by Madhur Jaffrey.
Provided by justcallmetoni
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143.6, Fat 10.7, SaturatedFat 1.5, Sodium 153.2, Carbohydrate 5.5, Fiber 1.7, Sugar 2.2, Protein 3.7
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