Manitaria Afelia Mushrooms in Red Wine with Coriander
Transform your table with the rustic, Mediterranean flavors of Manitaria Afelia, a dish of tender mushrooms bathed in an aromatic red wine and coriander sauce. This traditional Greek-Cypriot recipe elevates humble button or cremini mushrooms with the warmth of crushed coriander seeds, earthy cinnamon, and the depth of dry red wine, creating a balanced and comforting flavor profile. Simmered slowly until the sauce thickens to a luscious glaze, these mushrooms pair beautifully with crusty bread, as a mezze, or alongside roasted vegetables. Ready in just 40 minutes, this vegan-friendly recipe is perfect for entertaining or adding a touch of elegance to your everyday table. Garnish with fresh parsley for a burst of color and freshness, and indulge in this vibrant and flavorful culinary tradition.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 500 grams Button or cremini mushrooms
- 1 medium Red onion, finely chopped
- 3 Garlic cloves, minced
- 2 teaspoons Coriander seeds, crushed
- 1 Cinnamon stick
- 1 Bay leaf
- 250 milliliters Dry red wine
- 100 milliliters Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Clean the mushrooms thoroughly with a damp cloth or paper towel to remove any dirt. Cut larger mushrooms in half, leaving smaller ones whole.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the chopped red onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and crushed coriander seeds, cooking for another 1-2 minutes until fragrant.
Add the mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their juices and begin to brown.
Add the cinnamon stick and bay leaf to the pan. Pour in the red wine and vegetable stock, stirring to combine.
Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, or until the liquid reduces to a rich sauce and the mushrooms have absorbed the flavors.
Remove the cinnamon stick and bay leaf before serving.
Garnish with freshly chopped parsley and serve hot as a mezze, side dish, or over crusty bread.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 16.3 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3012 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
