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Main course · Greek

Afelia-Style Mushrooms in Red Wine and Coriander Seeds

35 min Serves 4 ~219 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 600 g chestnut mushrooms
  • 2 tbsp coriander seeds
  • 150 ml red wine
  • 1 onion
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 10 g flat-leaf parsley

Nutrition (per serving)

Calories
219 kcal
Protein
4.8 g
Carbohydrate
9.8 g
of which sugars
4.9 g
Fat
14.4 g
of which saturates
1.9 g
Fibre
2.8 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Crush the coriander seeds lightly with a pestle and mortar or the back of a pan. Quarter the mushrooms. Finely chop the onion and crush the garlic.

  2. 2

    Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic and crushed coriander seeds and cook for 1 minute.

  3. 3

    Add the mushrooms and cook for 5 minutes until they start to release their liquid.

  4. 4

    Pour in the red wine, season well and simmer, uncovered, for 15 minutes until the mushrooms are tender and the sauce has reduced and thickened.

  5. 5

    Scatter with chopped parsley and serve.

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