In this tasty dish from central Anatolia the mushrooms are caramelised in the sweetness of their own juice and spiked with garlic, coriander and allspice. The cooked mushrooms are then tossed in whatever pungent fresh herbs are available, usually a mixture of wild oregano, parsley and mint. It is a recipe used for both cultivated and wild mushrooms, but works best with the small round ones.
Put the mushrooms into a saucepan with the garlic, spices, olive oil and butter. Cook with the lid on over a high heat for about 10 minutes, shaking the pan occasionally, allowing the liquid to froth up. Once the mushrooms begin to caramelize, remove the lid and cook for a further 4-5 minutes until some of the liquid has evaporated. Season to taste.
Spoon the mushrooms into a bowl and toss in a blend of fresh herbs. Serve hot or cold with wedges of lemon.
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