Mushrooms with Wine and Coriander

For dinner tonight we made the Greek Turkey burgers found earlier in this blog. To go with it, I found some recipes for Greek vegetable side dishes, one of which was a sauteed mushroom with coriander recipe that turned out quite well. The original recipe can be found here. The end result was surprisingly light and fresh, and a nice counterpoint to the earthiness of mushrooms.

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

Heat oil over medium heat and saute mushrooms for 3-4 minutes, until softening. Add wine and coriander, and continue cooking for another 5 minutes, until the mushrooms are soft and the wine is nearly gone. Turn down and add remaining ingredients. Serve.


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