French mushroom salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Mushrooms |
| 1 | cup | Olive oil |
| 12 | smalls | Pearl onions |
| 2 | smalls | Boston lettuce heads |
| 2 | larges | Tomatoes |
| 2 | eaches | Celery stalks, diced |
| 1 | small | Lemon, juiced |
| 2 | teaspoons | Tomato paste |
| 1 | each | Sprig fresh thyme, chopped |
| 1 | each | Bay leaf |
| 1 | teaspoon | Coriander seeds |
| 4 | ounces | Dry white wine |
| Salt & pepper | ||
Directions
Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in ½ c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender.
Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill til lready to serve.
"Vegetarian Times Cookbook"