Athenian Mushrooms

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 cups dry 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

Recipe

• 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.