Yield: 4 servings
Measure | 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 |
\N \N | Salt & pepper |
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"