Greek mushrooms
Instructions
Together the onions in a saucepan, scraped and sliced carrot, peeled garlic cloves, coriander seeds and fennel, peppercorns, parsley and thyme; Add salt and oil and wet with wine and with a large glass of water.
Cover the casserole, do take the boil then lower the heat and let simmer gently for about 20 minutes.
Meanwhile Peel the mushrooms, discarding the earthy side of the stem and wash them quickly.
Leave small ones whole and divide into two or four pieces larger ones so that they cook evenly.
When the aromatic broth is ready, add the lemon juice and mushrooms and continue cooking for about 10 minutes.
After this time, bake the contents of the saucepan in a bowl and let cool.
Mushrooms cooked in this way, covered and kept in a cool place, keep for a few days and usually are served as an appetizer or with charcuterie.
Ingredients and dosing for 4 persons
- 500 g of mushrooms
- 10 previously cleansed onions
- 1 carrot
- 1 glass dry white wine
- 2 lemons (juice)
- 4 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- 1 teaspoon of coriander seeds
- 1 teaspoon of peppercorns
- 1 pinch of fennel seeds
- 1 pinch of thyme
- 3 sprigs of parsley
- Salt