Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Mushrooms |
¼ cup | White wine |
2 tablespoons | Lemon juice |
2 tablespoons | White wine vinegar |
2 tablespoons | Olive oil |
¼ cup | Minced shallots or onions |
1 tablespoon | Minced garlic |
½ teaspoon | Ground coriander |
\N \N | Salt; to taste |
\N \N | White pepper; to taste |
RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK