Ingredients
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2 tomatoes, peeled and coarsely chopped
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1 1/3 cups extra virgin olive oil
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1 1/4 cups dry vermouth or 1 1/4 cups dry white wine
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2 shallots, diced
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1 clove garlic, minced
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1 bay leaf
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1 sprig thyme
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1 cup mineral water
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1 lb button mushrooms or 1 lb white mushroom
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2 teaspoons fresh lemon juice
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1 pinch sugar
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sea salt
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black pepper
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1 tablespoon chopped parsley
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6 coriander seeds, crushed
Instructions
- Wash the mushrooms and set aside.
- Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
- Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
- Remove the mushrooms and place in a serving dish.
- Boil the liquid until there is only 1 cup.
- Take out the bay leaf and thyme.
- Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
- Pour liquid over mushrooms; garnish with chopped parsley.
- Serve warm, or refrigerate and then serve chilled.
- *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.