Mushrooms With Coriander And Bay Food

BOUILLON OF WILD MUSHROOMS AND CORIANDER

Steps:

• Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
• Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining 1/2 teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

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.

MUSHROOMS WITH CORIANDER AND BAY

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.

MUSHROOMS WITH WINE AND CORIANDER

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.