This week is barbecued lamb for Easter and the kids (except Eilene) love mushrooms. I am frequently trying to find new ways to spice them up.
Za’atar is an herb blend found (in various blends) throughout the Middle East. Apparently no one agrees on how to spell the translation (there are 9 variations) or which herb go into it (there are 4 possibilities for the primary herb, depending on the region of origin), but everyone knows they love it.
Karl’s Greek Mushrooms
1 lb. each, button and cremini mushrooms
2 Tbs. olive oil
10 cloves garlic, sliced
1 Tbs. coriander seeds, coarsely crushed
2 tsp. Za’atar
1 bay leaf
1 Tbs. sherry vinegar
1 tomato peeled, seeded and course chopped
1 tsp. tomato paste
½ lemon, cut into thin slices (Meyers, in season)
Salt and pepper, to taste
2 Tbs. chopped mint or flat leafed parsley
1. Wipe the mushrooms clean and cut any large ones in half or quarters.
2. Heat the olive oil in a large pan and sauté the mushrooms on high until they start to brown.
3. Add the garlic and sauté for one minute.
4. Add the coriander seeds, Za’atar and bay leaf. Sauté for another 30 seconds more.
5. Add the rest of the ingredients (except for the mint/parsley) and cook for an additional 3 minutes.
6. Remove the mushrooms to a serving bowl and reduce the sauce to half.
7. Pour sauce over the mushrooms and garnish with the mint or parsley.