Take a large bowl and fill it with water. Add the flour and mix well. Add the mushrooms and gently toss. The flour will help get rid of the dirt. Place each mushroom on running water and gently make sure that the dirt is gone. Place in a colander facing down so that the mushrooms dry as much as possible. When dry cut the mushrooms in thick slices.

Add the EVOO in a large 30 cm casserole on medium heat for 1 minute. Add the onions and sauté for 3 minutes. Then add the mushrooms, toss and let cook for 6-8 minutes in their released water.

Season with the salt and pepper along with the cumin and cook for a further minute.

Pour the wine along with the coriander, turn up the heat and allow to reduce to until only the oil is left.