mushrooms sautéed in red wine sauce
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.
prep time
5 Min
cook time
10 Min
method
Saute
yield
2 to 4
Ingredients
- 1/2 pound small mushrooms, rinsed and drained
- 2 cloves garlic, minced
- 1/8 cup olive oil
- 1/2 cup red wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon crushed coriander seed
How To Make mushrooms sautéed in red wine sauce
-
Step 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.
-
Step 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.
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Discover More
Category:
Other Side Dishes
Category:
Other Appetizers
Diet:
Low Sodium
Diet:
Low Carb
Culture:
Greek
Method:
Saute
Ingredient:
Alcohol
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