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By: Chris D.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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3 each large marjoram sprigs 2 each bay leaves, Strip of lemon rind 10 milliliter (2 tsp) coriander seeds 150 milliliter White Wine 120 milliliter (4 fl oz) olive oil 175 each gram (6 oz) small button mushrooms, halved, Salt and pepper 250 each gram (8 oz) fusilli (corkscrews), cooked 'al dente' |
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| Directions: | ||
| To Garnish: Fresh coriander leaves Put the marjoram, bay leaves, lemon rind and coriander seeds in a pan with the white wine and simmer gently for 10 minutes. Strain and stir into the oil. Return to the pan, add the mushrooms and simmer for 4 minutes. Add salt and pepper to taste and allow to cool. Toss the mushroom mixture into the warm, drained fusilli. Serve cold, sprinkled with fresh coriander leaves. |
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| Notes: | ||
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