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Cypriot red wine and coriander mushrooms is a meze dish where whole mushrooms simmer in red wine, whole coriander seeds, bay leaf, and a splash of vinegar until the sauce turns thick and the mushrooms turn deep red-brown.
The dish tastes tangy with a bit of sweetness from the wine, and the coriander seeds give it a warm, citrusy note. The mushrooms stay firm, not soft or mushy, because you pull them off the heat before they break down.
This kind of dish shows up often on Cypriot meze tables, next to olives and halloumi-stuffed peppers. It’s easy to make and keeps well in the fridge for several days, so it’s good for a spread you’re prepping ahead of time.
You don’t need anything special for this recipe. A saucepan, a wooden spoon, and about 30 minutes on the stove are enough.
Why You’ll Love This Recipe
- Ready in about 40 minutes, mostly hands-off simmering
- Tastes better the next day, good for meal prep
- Only one pan and simple pantry ingredients needed
- Naturally vegan, gluten-free, and dairy-free meze dish
Ingredient Notes
- mushrooms: I use small button or cremini mushrooms, whole or halved if large. Portobello mushrooms work too, cut into thick slices.
- coriander seeds: Whole coriander seeds give a citrusy, warm flavor. Crush them lightly with the flat of a knife so they release more into the sauce.
- red wine: Use a dry red wine you’d drink on its own, nothing sweet. A cheap but decent bottle is fine here.
- red wine vinegar: This balances the sweetness from the wine and sugar. Lemon juice can stand in if you don’t have vinegar on hand.
- bay leaves: Adds a background herbal note in the background of the sauce. Leave them out if you don’t have any, the dish still works.
Cypriot Mushrooms Braised in Red Wine and Coriander
Ingredients
Method
- Wipe the mushrooms clean with a damp cloth or paper towel and trim the stems. Halve any mushroom bigger than a golf ball, leave the small ones whole.
- Lightly crush the coriander seeds with the flat side of a knife, just enough to crack them open.
- Heat the olive oil in a 10-inch / 26 cm saucepan or skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant but not browned.
- Add the coriander seeds and peppercorns and toast for 30 seconds, until fragrant.
- Add the mushrooms and stir to coat them in the oil. Cook for 3 to 4 minutes, until they start to release liquid.
- Pour in the red wine, water, vinegar, sugar, salt, and bay leaves. Bring to a boil over medium-high heat.
- Lower the heat and simmer uncovered for 15 to 18 minutes, stirring occasionally, until the mushrooms are tender and the sauce has reduced to a light glaze that coats the back of a spoon.
- Taste the sauce and adjust the salt. If it tastes too sharp, stir in a small pinch more sugar.
- Take the pan off the heat and let the mushrooms cool in the pan for 10 minutes.
- Transfer to a serving bowl, scatter with chopped parsley, and serve warm, at room temp, or chilled with lemon wedges on the side.
Notes
- Halve mushrooms only if bigger than a golf ball, keep small ones whole.
- Simmer uncovered, not covered, so the sauce reduces properly.
- Taste before adding extra salt, red wine reduces and concentrates fast.
- Cool the mushrooms in the pan for the best flavor before serving.
Tips for Success
- Crush the coriander seeds lightly with a knife so they release more flavor into the wine sauce.
- Dry the mushrooms well after wiping them clean, extra water dilutes the sauce and slows browning.
- Simmer uncovered so the wine sauce reduces to a glaze instead of staying watery and thin.
- Use a dry red wine you’d actually drink, a sweet wine throws off the tangy balance.
- Let the mushrooms cool in the pan before serving, the flavor gets better as it sits.
Variations
- Swap half the mushrooms for oyster mushrooms for more texture in the same red wine sauce.
- Add a tablespoon of tomato paste with the wine for a Greek-style red color and slightly sweeter sauce.
- Stir in a handful of chopped fresh coriander leaves at the end for a brighter, herbier finish.
Storage and Reheating
Store the mushrooms in an airtight container in the fridge for 4 to 5 days. The flavor actually gets better after a day, once the coriander and wine have more time to soak in.
To reheat, warm them gently in a small saucepan over low heat for 3 to 4 minutes, stirring now and then. You can also serve them straight from the fridge, cold or at room temp, since this dish is often served that way as a meze.
I don’t recommend freezing this one. Mushrooms lose their firm texture once frozen and thawed, and the sauce separates.
Serving Suggestions
Serve these mushrooms as part of a Cypriot or Greek meze spread, alongside halloumi, olives, and warm pita or crusty bread to soak up the sauce.
They also work well as a side dish next to lemon roasted chicken thighs or lamb, or spooned over a bowl of plain yogurt for a quick appetizer.
For a light lunch, pile them onto toasted bread with a little crumbled feta on top.
FAQ
How do I know when the coriander mushrooms are done simmering?
The mushrooms are done when they turn tender and the wine sauce reduces to a light glaze that coats the back of a spoon, usually after 15 to 18 minutes of simmering uncovered. If the sauce still looks watery, keep simmering a few more minutes rather than pulling the pan off early.
Can I use white wine instead of red wine for this recipe?
You can, but the dish won’t be the same. Red wine gives these mushrooms their deep red-brown color and a slightly deeper, fruitier flavor, while white wine makes a lighter, more acidic sauce. If you swap it, cut the vinegar by half so it doesn’t turn too sharp.
Can I make Cypriot red wine mushrooms ahead of time?
Yes, and I actually prefer them a day old. Store them in an airtight container in the fridge for up to 4 to 5 days, the coriander and wine flavor gets stronger as they sit. Just bring them to room temp or warm gently before serving.
What goes well with red wine and coriander mushrooms?
Halloumi courgette fritters, olives, and warm pita make good partners since this dish is a classic Cypriot meze item. It also works as a side next to grilled lamb or chicken, or spooned over yogurt for a quick appetizer. The sauce is good for dipping bread too.
Is this Cypriot mushroom meze vegan and gluten-free?
Yes, this dish is naturally vegan and gluten-free as written, since it only uses mushrooms, olive oil, wine, garlic, and spices. Just check your red wine label if you need it strictly gluten-free, since some fining agents aren’t plant-based, but most dry red wines are fine.
What’s the difference between this dish and mushrooms a la grecque?
Mushrooms a la grecque usually leans on lemon and olive oil with less wine, while this Cypriot version relies on red wine and whole coriander seeds for its color and flavor. Some Greek versions add tomato paste for a redder sauce, which you can do here too if you like.