Mushrooms Poached With Coriander And Lemon

Ingredients

• 2 cups water
• ⅔ cup fresh lemon juice
• ⅓ cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• ½ teaspoon coriander seeds, crushed
• 2 cloves garlic, peeled and thinly sliced
• 10 ounces small white mushrooms, cleaned and trimmed
• 1 tablespoon chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    188 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 1172 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the water, lemon juice, olive oil, salt, peppercorns, coriander seeds and garlic in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Add the mushrooms and simmer for 10 minutes longer.
2. Set the mushrooms aside to cool in the liquid. Refrigerate overnight.
3. Just before serving, gently heat the mushrooms in the liquid. Remove with a slotted spoon, divide among 4 plates and sprinkle with the parsley.