Spiced Garlic Mushrooms (Sarmisakli Mantar)

Clean the mushrooms with a damp cloth and slice them evenly, then peel and finely mince the garlic cloves.

Heat the olive oil in a wide skillet or sauté pan over medium heat until it shimmers.

Add the minced garlic and bay leaf to the pan, stirring frequently, and cook until the garlic is fragrant and just beginning to turn golden.

Add the sliced mushrooms to the pan in a single layer and cook without stirring for 2 minutes to allow them to brown, then toss and continue cooking.

Sprinkle the ground coriander over the mushrooms, season generously with salt and freshly ground black pepper, and stir to coat evenly.

Pour in the white wine or water and allow the liquid to deglaze the pan, scraping up any browned bits, then reduce the heat and let the mixture braise until the liquid reduces by half.

Remove the bay leaf, drizzle the lemon juice over the mushrooms, and toss everything together to combine.

Transfer the spiced garlic mushrooms to a serving dish and garnish generously with freshly chopped parsley. Serve warm or at room temperature.