Black Pepper Meets Coriander Meets Cilantro
In a Fusion Formula
This simple Vegetarian dish combines ingredients that would have been familiar to Marco Polo in an Asian-influenced dish that involves the two forms of the Coriander herb — the leaf and the seeds.
The citrus tartness of the Lemon provides a Mediterranean note that Marco would have liked, too.
Mushrooms Poached with Coriander
10 ounces small White Mushrooms
1 tablespoon chopped Cilantro leaves
2 cups Water
2/3 cup fresh Lemon Juice
1/3 cup Olive Oil
2 teaspoons Sea Salt or Kosher Salt
1 teaspoon Black Pepper corns
1 teaspoon Coriander Seeds
2 cloves Garlic
First clean and trim the Mushrooms and set aside to dry completely.
Crush the Coriander Seeds roughly.
Peel the Garlic and slice thinly.
Combine the Mixture in a small container.
Clean the Coriander Leaves and when they are dry, chop them finely. Set aside.
To prepare the dish , put 2 cups of Water in a small saucepan and bring to a boil. Put in The Mixture and simmer for 10 minues over low fire.
Put in the Mushrooms and simmer 10 minutes more.
Remove from the fire and let cool. Refrigerate overnight.
To serve heat the Mushrooms in the liquid. Remove with a slotted spoon to serve as an appetizer or on a salad.