Mushrooms Poached With Coriander And Lemon Food

LEMON GARLIC MUSHROOMS

Lemon Garlic Mushrooms image

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

Ingredients

1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms

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

ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER

Asparagus And Mushrooms With Fresh Coriander image

Provided by Bryan Miller And Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield Four to six servings

Number Of Ingredients 7

Ingredients

1 pound fresh asparagus spears, trimmed of woody sections and scraped
2 tablespoons olive oil
1/2 pound sliced mushrooms (about 2 cups)
2 tablespoons chopped shallots
1/2 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons chopped fresh coriander leaves

Steps:

Cut the asparagus spears on the diagonal into one-inch pieces.
Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 2 grams

MUSHROOMS WITH CORIANDER AND BAY

Mushrooms With Coriander and Bay image

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

Ingredients

6 ounces button mushrooms, halved if large
1 lemon, juice
extra virgin olive oil
1 teaspoon coriander seed, crushed
2 bay leaves
3 tomatoes, skinned, seeded and chopped (optional)
salt and black pepper

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

MUSHROOMS WITH WINE AND CORIANDER

Mushrooms With Wine and Coriander image

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

Ingredients

3 -5 tablespoons olive oil
1 lb large white mushroom, cleaned and quartered
1 tablespoon coriander seed
1/2 cup dry white wine
1/4 teaspoon salt (more to taste)
black pepper, freshly ground (to taste)
1 -1 1/2 tablespoon fresh lemon juice

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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