There isn't enough thyme in the world.
Greek Coriander Mushrooms - From The Book of Greek Cooking by Lesley Mackley, Page 27
1/2 pound mushrooms,white button or portobello, quickly washed, then chopped moderately fine
1 generous teaspoon coriander seed, lightly crushed in a mortar and pestle
3 tablespoons olive oil
2 cloves garlic, smashed
1 tablespoon lemon juice
2 fresh thyme sprigs
4 tablespoons dry white wine
Salt and pepper to taste
Curly parsley to garnish
1 12-count package frozen filo cups
In a large skillet, heat olive oil over medium-high heat. Add garlic and thyme. Cook until gently frizzled, then add lemon juice and white wine, quickly following with chopped mushrooms. Cover pan for ten minutes, stirring occasionally. Remove cover, then salt and pepper to taste.
Heat filo cups per package instructions (up to ten minutes in 350 F degree pre-heated oven) on a baking sheet.
If mushrooms are still watery, continue to cook until excess liquid has evaporated. Remove thyme sprigs and garlic cloves. Adjust seasoning if necessary.
Spoon generous teapoons into filo cups. Bake filled cups for 10-15 minutes or until filo cups are lightly browned. Garnish with tiny sprigs of curly parsley. Serve while still warm. Serves 2-3. --
This post is being submitted to Laurie of Mediterranean Cooking in Alaska, hostess of this week's Weekend Herb Blogging, for Kalyn Denny of Kalyn's Kitchen, creator of this very popular food blogging event.
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