Greek mushroom salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Small button mushrooms |
| 5 | tablespoons | Dry white wine |
| 5 | tablespoons | Water |
| 5 | tablespoons | Olive oil |
| Juice of half a lemon | ||
| 1 | each | Bay leaf |
| 1 | tablespoon | Chopped onion |
| 1 | pinch | Thyme |
| 1 | pinch | Coriander |
| 1 | pinch | Fennel seeds |
| Salt & pepper | ||
Directions
Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their size. Add to the saucepan & simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.
Mary Norwak, "Salads"