|Garlic||2 Clove (10 gm)|
|Olive oil||2 Tablespoon|
|Fennel seed||1 Teaspoon|
|Coriander seed||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Freshly ground white pepper||1 Pinch (If Desired)|
Peel the shallots and garlic cloves.
Halve or quarter the larger shallots, chop the garlic.
Heat the oil in a wide pan.
Saute the shallots and garlic over low heat until translucent.
In a mortar coarsely grind the fennel and coriander seed and add with the mushrooms to the shallots.
Sprinkle with the salt and saute about 5 minutes over low heat, stirring constantly.
Add the wine and basil and simmer 5 more minutes.
Remove the pan from the heat and add the lemon juice.
Season with pepper if desired.
Serving size: Complete recipe
Calories 678 Calories from Fat 294
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1033.5 mg43.1%
Total Carbohydrates 66 g22%
Dietary Fiber 9.1 g36.3%
Sugars 8.9 g
Protein 22 g44%
Vitamin A 56.8% Vitamin C 61.6%
Calcium 22.9% Iron 42.1%
*Based on a 2000 Calorie diet