Best 5 Mushrooms Poached With Coriander And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

Here are our top 5 tried and tested recipes!

LEMON-PEPPER MUSHROOMS



Lemon-Pepper Mushrooms image

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

1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil
20 ounces sliced white button mushrooms
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 1/2 tablespoons minced or snipped fresh chives

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



Lemon Garlic Mushrooms image

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

1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms

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



Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin image

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

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

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



Mushrooms With Wine and Coriander image

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

3 -5 tablespoons olive oil
1 lb large white mushroom, cleaned and quartered
1 tablespoon coriander seed
1/2 cup dry white wine
1/4 teaspoon salt (more to taste)
black pepper, freshly ground (to taste)
1 -1 1/2 tablespoon fresh lemon juice

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



Mushrooms Poached With Coriander And Lemon image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield Four servings

Number Of Ingredients 9

2 cups water
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons kosher salt
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
10 ounces small white mushrooms, cleaned and trimmed
1 tablespoon chopped Italian parsley

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.

Related Topics