Sauteed Mushrooms with Spices
Mushrooms & onions sauteed in spices - contributed by Michelle de Tomasso
  • 1 pound mushrooms
  • 1 small onion
  • olive oil
  • salt
  • pepper
  • pinch of ground ginger
  • pinch of freshly grated nutmeg
  • 2 pinches ground coriander seed
Clean & trim mushrooms; halve or quarter if large. Cook in boiling water for 10 minutes, drain thoroughly. Finely chop the onion and "sweat" it in a little olive oil until very soft. Add mushrooms, raise heat and sautee for 1 minute. Season with salt, pepper, ginger, nutmeg, and coriander seed. Lower heat, cover and simmer for 15 minutes. Stir occasionally. Done when mushrooms are golden brown.

Adapted from The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban, & Silvano Serventi, 1998.

 Sauteed Mushrooms with Spices is featured in Highland River Melees Feast

Metric, Celsius, & Gas Mark Equivalencies

Michelle de Tomasso works at the National Weather Service as the Chief of the Configuration Management Section in the Office of Systems Operations; as her good friends will attest, she can't tell you anything about the weather forecast.

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Sauteed Mushrooms with Spices © 1998 Michelle de Tomasso | This page © 2000 James L. Matterer

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