French mushroom salad

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"

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