Mushrooms Poached With Coriander And Lemon
Published October 21, 1995
- Total Time
- 25 minutes, plus overnight refrigeration
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Ingredients
2 cups water
⅔ cup fresh lemon juice
⅓ cup olive oil
2 teaspoons kosher salt
1 teaspoon black peppercorns
½ teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
10 ounces small white mushrooms, cleaned and trimmed
1 tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
6 grams carbs; 189 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 1 gram fiber; 584 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the water, lemon juice, olive oil, salt, peppercorns, coriander seeds and garlic in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Add the mushrooms and simmer for 10 minutes longer.
- Step 2
Set the mushrooms aside to cool in the liquid. Refrigerate overnight.
- Step 3
Just before serving, gently heat the mushrooms in the liquid. Remove with a slotted spoon, divide among 4 plates and sprinkle with the parsley.
Private Notes