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It’s not a secret anymore that I love mushrooms that’s why I didn’t hesitate to try this delicious greek recipe full of Mediterranean flavors. The splash of wine, the lemon juice and the coriander seeds give them that delicate flavor that instantly makes one think of the sunny places of Greece. These marinated mushrooms are perfect as appetizers along with other salads either for a family meal, for a buffet or for a barbecue party.

Ingredients

– 2 lbs mushrooms
– 1 cup dry white wine (sauvignon blanc, pinot grigio)
– 3/4 cup olive oil
– 1 large juicy lemon or 2 small ones (the juice)
– 4 tsp tomato paste
– 2-3 bay leaves
– 4-5 twigs of fresh thyme
– 1/2 tsp coriander seeds
– 1/4 tsp salt
– 1/4 tsp fresh ground pepper

Directions

– clean the mushrooms, remove their stems and cut them into smaller chunks (for the bigger ones)
– in a 2 quarts pan, mix in the wine, olive oil, lemon juice, tomato paste, coriander seeds, salt and pepper
– bring it to the boiling point
– reduce for 4-5 minutes
– add in the mushrooms, reduce heat to medium high and cook uncovered for 10-15 minutes
– let it cool, then refrigerate for at least an hour before serving (tastes better cold)

Kalí óreksi! (Bon appetit!)