This is a Greek recipe originating from Cyprus. In Greece, it's called Manitaria Afelia. It's versatile and can be served a number of ways, such as an appetizer, or part of a meze selection, or as a side dish to accompany a main dish of grilled meat. I used thinly sliced button mushrooms and served it over broiled Sirloin steaks, and it was a stupendous. But I would use whole mushrooms (on the smaller size) if serving this as an appetizer.
1Heat olive oil in a skillet over medium heat. Add the mushrooms and garlic, and cook until garlic is lightly browned all over, about 5 minutes, stirring continuously.
2Add wine to skillet and let it come to a boil, allowing it to remain at a hard boil for 1 minute. Turn heat down and let it simmer, uncovered, for 8 minutes. Season with salt, pepper, and coriander seeds, and cook for 2 more minutes. Cool slightly before serving.