Turkish Mushrooms

Name: Turkish Mushrooms
Cuisine: Israeli
Ingredients: 900 g (2 lb) small white mushrooms; 1 tablespoon tomato purée; 1 tablespoon minced dried onion; 1 teaspoon ground coriander; 1 fat garlic clove, crushed; 150 ml (5 fl oz) dry white wine such as Chardonnay or Sauvignon Blanc; 150 ml (5 fl oz) dry white wine such as Chardonnay or Sauvignon Blanc; 150 ml (5 fl oz) dry white wine such as Chardonnay or Sauvignon Blanc; 3 tablespoons extra-virgin olive oil; pinch of cayenne pepper; 1 teaspoon sea salt; 15 grinds black pepper; 8 sprigs parsley; 1 bay leaf; 25 g (1 oz) sultanas; 1 large unpeeled lemon, thinly sliced; 2 oranges, peeled and in segments; parsley sprigs

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Baby mushrooms are infused with wine, herbs and spices and gently sweetened with sultanas and orange segments. This delicately seasoned starter is equally easy to prepare in the microwave or on top of the stove.

Ingredients

900 g (2 lb) small white mushrooms
1 tablespoon tomato purée

Asia
Israel
Turkey
Starter
Gluten-free
Vegan

Method

Trim the mushroom stalks level with the base of the caps, then wipe with a damp cloth. (Keep the stalks for another use, such as for soup or a stew.)

In a large microwave-safe bowl, put the remaining ingredients except for the sultanas and lemon slices and mix well. Cover with a plate and microwave on full power for 3½ minutes. Add the mushrooms, sultanas and lemon slices, stir w