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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Vegetarian Times. Ingredients:
3 tablespoons olive oil |
1 large onion, diced |
2 cups dry white wine |
1 cup tomato juice |
2 teaspoons coriander seeds, coarsely crushed |
1 teaspoon ground coriander |
2 bay leaves |
1 lb wild mushroom, ends trimmed |
salt |
fresh ground black pepper |
paper thin slices black truffle, for garnish |
Directions:
1. Let the oil get heated in a large skillet or wok over med heat.
2. Add in onion; cover and cook for about 8 minutes or until translucent, stirring occasionally.
3. Add in the wine, tomato juice, coriander seeds, ground coriander, and bay leaves; bring to a boil; cook until the mixture is reduced to 3/4 cup.
4. Add in the mushrooms; continue to cook for 2 minutes, stirring constantly.
5. Cook completely, until the mushrooms are tender, stirring occasionally; season to taste with salt and pepper.
6. Remove pan from heat; cover and refrigerate for 1 day.
7. Remove from the refrigerator 30 minutes before serving.
8. To serve: drain mushrooms, arrange them on a platter or in a bowl; garnish with truffles, if desired.
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