Manitaria Afelia - mushrooms cooked in red wine and coriander seeds is a traditional recipe usually part of the veggie element of a Cypriot meze.  Meze is a ritual of up to 30 different small dishes that always start with cold salads, olives, dips and freshly baked koulouri, or pitta followed by hot egg, veggie and pasta dishes, followed by fish, followed by grilled meats, followed by fruit and usually ending with a complimentary sweet boureki (a sweet cheese-filled pastry), or glyko (preserved fruit).  So Meze is my inspiration for this finger-licking Saffin.

There are more than 10,000 different varieties of edible mushrooms with over 20 species commercially cultivated each one with its own texture and flavour.  I love portobellos, shiitake, porcini, oyster and especially chanterelles, but for this recipe I use the most widely recognised cultivated white mushrooms always tasty especially when cooked with other distinctive ingredients. 

Mushrooms in their raw state are composed of 92% water and so have only 5 calories in 100g.  Though low in essential nutrients they contain high levels of riboflavin which as a supplement treats and prevents migraines, niacin a deficiency of which can cause nausea, anaemia, headaches and tiredness and pantothenic acid needed to metabolise proteins, carbohydrates and fats.

Coriander seeds pleasant, aromatic and spicy, have been used since ancient times in cooking and in various traditional medicines.  Their properties are digestive, and carminative (anti-flatulent) and they're also an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.

Gluten Free
  • Mushrooms

  • Onion

  • Garlic

  • Crushed coriander seeds

  • Rapeseed/vegetable oil

  • Red wine

  • Salt & Black Pepper

  • Gluten Free flour

  • Gluten Free Baking Powder

Saffins® are savoury muffins, yet so much more!