Best 5 Mushrooms Poached With Coriander And Lemon Recipes
Embark on a culinary journey with our delectable mushroom recipes, lovingly crafted to tantalize your taste buds and elevate your dining experience. Discover the art of poaching mushrooms, a technique that gently coaxes out their earthy flavors while preserving their delicate texture. Immerse yourself in the aromatic embrace of coriander and lemon, two vibrant ingredients that impart a refreshing and citrusy essence to each dish. Explore a symphony of flavors as you explore our diverse collection of recipes, ranging from the classic Poached Mushrooms with Coriander and Lemon to the innovative Poached Mushroom Salad with Crispy Shallots and Mustard Vinaigrette. Unearth hidden gems like Poached Mushrooms with Garlic and White Wine, a delightful symphony of savory and umami flavors, and the Poached Mushroom and Spinach Frittata, a delightful brunch or lunch option that seamlessly blends the richness of mushrooms with the freshness of spinach. Prepare to be captivated by the versatility of mushrooms as they take center stage in these culinary creations, transforming simple ingredients into extraordinary meals.
Let's cook with our recipes!
LEMON-PEPPER MUSHROOMS
Buying pre-sliced fresh mushrooms instead of canned saves time-making this a super-quick fix for low calories and full flavor. Serve these mushrooms on their own as a side or on top of chicken, pork or fish.
Provided by Food Network Kitchen
Categories condiment
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams
MUSHROOMS WITH WINE AND CORIANDER
Posting this for inclusion in the Zaar Worls Tour. A simple dish from the Greek islan from Cyprus, the would make a nice addition to a meze platter or as a side dish. Though it is an untried dish, it comes from World Vegetarian - a simply wonderful compilation of recipes by Madhur Jaffrey.
Provided by justcallmetoni
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143.6, Fat 10.7, SaturatedFat 1.5, Sodium 153.2, Carbohydrate 5.5, Fiber 1.7, Sugar 2.2, Protein 3.7
MUSHROOMS POACHED WITH CORIANDER AND LEMON
Steps:
- 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.
- Set the mushrooms aside to cool in the liquid. Refrigerate overnight.
- Just before serving, gently heat the mushrooms in the liquid. Remove with a slotted spoon, divide among 4 plates and sprinkle with the parsley.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 585 milligrams, Sugar 2 grams
Tips:
- Choose the right mushrooms. The best mushrooms for poaching are small, firm, and have a delicate flavor. Some good choices include oyster mushrooms, shiitake mushrooms, and cremini mushrooms.
- Use a good quality poaching liquid. The poaching liquid should be flavorful and aromatic. A good starting point is a mixture of water, white wine, and vegetable broth. You can also add herbs, spices, and aromatics like garlic and shallots.
- Poach the mushrooms gently. Bring the poaching liquid to a simmer and then add the mushrooms. Simmer the mushrooms for 5-10 minutes, or until they are tender. Do not overcook the mushrooms, or they will become tough.
- Serve the mushrooms immediately. Poached mushrooms are best served immediately, while they are still hot and tender. You can serve them as a side dish or as a main course.
Conclusion:
Poaching is a simple but elegant way to cook mushrooms. It is a gentle cooking method that preserves the mushrooms' delicate flavor and texture. Poached mushrooms can be served as a side dish or as a main course. They are also a great addition to salads, soups, and stews.
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