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Bohemian Mushrooms

Bohemian Mushrooms make a stylish side dish served over soft, fresh greens or you can mound on top of toast for a light lunch.
Servings 4


  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • pinch red pepper flakes optional
  • 1 pound mushrooms cremini or white button mushrooms, wiped clean and sliced
  • 1 small tomato chopped (about 1/2 cup)
  • 1 tablespoon sweet paprika*
  • 1 teaspoon caraway seed
  • 1 teaspoon coriander
  • 1 tablespoon fresh dill chopped
  • sea salt and fresh ground pepper to taste
  • juice of 1 lemon

to garnish:

  • additional chopped dill
  • chopped cilantro
  • a dollop of plain unsweetened vegan yogurt like Kite Hill. Bonus points for homemade vegan yogurt optional


  • In a skillet, preferably cast iron, heat oil over medium-high heat. When it starts to shimmer, add minced garlic and optional red pepper flakes. Give them a stir and let them dance around for a minute, releasing their fragrance. When garlic starts to soften and turn golden, add the mushrooms.
  • Continue cooking, stirring occasionally, until mushrooms darken, shrink and start to release their liquid, creating their own broth— about 8 to 10 minutes. Add chopped tomatoes, paprika, which blooms in hot liquid, caraway and coriander.
  • Cook for another 5 minutes or so, letting flavors meld and the sauce thicken and reduce. Just before serving, scatter in the chopped dill and stir in in lemon juice. Season to taste with sea salt and pepper.