PASTA-WORLD Issue #49. September 30/98.
- 3 large marjoram sprigs
- 2 bay leaves
- Strip of lemon rind
- 10 ml (2 tsp) coriander seeds
- 150 ml white wine
- 120 ml (4 fl oz) olive oil
- 175 g (6 oz) small button mushrooms, halved
- Salt and pepper
- 250 g (8 oz) fusilli (corkscrews), cooked 'al dente'
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.