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1 kilo mushrooms, sliced
3 small onions, finely chopped
½ teacupful olive oil
1 leek, finely chopped
1 tumbler red wine
1 dessertspoonful coriander, crushed
salt, pepper
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Sauté the onion and leek, and as soon as they begin to turn golden, add the mushrooms. They produce a lot of liquid, so wait patiently until it evaporates. |
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Pour in the wine and stir well. Sprinkle with coriander, season with salt and pepper.
When the mushrooms are nice and glazed, serve hot. |
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They can be eaten as a main dish but are an excellent garnish for meat stewed in wine and all grilled meat.
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The Greeks say only eat the mushrooms you know. But with the cultivated varieties there’s no danger. Even so, the taste of wild mushrooms from the woods or fields is beyond compare.
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