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Overhead shot of red wine braised mushrooms in a white bowl with parsley and lemon wedges on a wood table

Cypriot Mushrooms Braised in Red Wine and Coriander

Whole mushrooms braised in red wine with whole coriander seeds, garlic, and bay leaf, served warm or cold as a Cypriot meze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 254
Ingredients Method Notes

Ingredients
  

  • 4 tbsp olive oil
  • 3 cloves garlic thinly sliced
  • 1 tbsp coriander seeds lightly crushed
  • 1 tsp black peppercorns whole
  • 500 g button or cremini mushrooms halved if large, left whole if small
  • 250 ml dry red wine
  • 100 ml water
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp salt plus more to taste
  • 2 bay leaves
  • 2 tbsp fresh parsley chopped, for garnish
  • 4 lemon wedges for serving

Method
 

Prep the Mushrooms
  1. 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.
  2. Lightly crush the coriander seeds with the flat side of a knife, just enough to crack them open.
Braise the Mushrooms in Red Wine
  1. 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.
  2. Add the coriander seeds and peppercorns and toast for 30 seconds, until fragrant.
  3. Add the mushrooms and stir to coat them in the oil. Cook for 3 to 4 minutes, until they start to release liquid.
  4. Pour in the red wine, water, vinegar, sugar, salt, and bay leaves. Bring to a boil over medium-high heat.
  5. 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.
  6. Taste the sauce and adjust the salt. If it tastes too sharp, stir in a small pinch more sugar.
  7. Take the pan off the heat and let the mushrooms cool in the pan for 10 minutes.
  8. 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.