Turkish style
mushrooms
 

This is lighter but spicier than some forms of mushrooms à la Greque.  It can be served as a salad to accompany cold meats, as a starter or as a tapas dish.

Preparation Time             10  Mins

Cooking Time                 15  Mins

Elapsed Time                   4  Hrs

Ingredients

For     4  portions

1                    Bay leaf

1 pinch            Cayenne

½ tsp             Coriander  - ground

2 cloves           Garlic  - crushed

1                    Lemon  - sliced and the slices halved

1 sprig            Lemon thyme

680 gms          Mushrooms  - button

3 tbs               Olive oil

1 tbs               Onion  - minced

1 bunch           Parsley

¼ tsp             Pepper  - white

1 tsp               Salt

4 tbs               Saltanas

2 tbs               Tomato purée

140 ml             Wine  - dry white

To garnish

4 sprigs           Thyme

Method

Put all the ingredients, except the mushrooms, sultanas and lemon slices, into a pan.  Bring to the boil, cover and simmer for 5 minutes.  Add the remaining ingredients, spoon the liquid over them, cover and simmer for a further 10 minutes.

Chill for several hours. Remove the parsley and bay leaf.  Shortly before serving divide between ramekins and garnish with a sprig of fresh thyme.

Wine recommendations

Conventional

          Vouvray sec

Interesting

          Côte Chalonnaise blanc

          Côtes du Rhône blanc