Marinated Mushrooms [French]
1/4 cup olive oil
8 ounces pearl onion, peeled
1 pound button mushrooms, cleaned and trimmed
1 tablespoon tomato paste
2 plum tomatoes, coarsely chopped
3/4 cup dry white wine
3/4 cup water
3 tablespoons lemon juice
2 teaspoons whole coriander seeds
2 teaspoons peppercorns (any variety)
1 dried bay leaf
2 sprigs thyme
1 tablespoon fresh dill
1 tablespoon fresh parsley
1 teaspoon lemon zest
1 teaspoon salt
Heat the olive oil over medium heat in a medium-size saucepan and sauté the
onions for 6 to 8 minutes, until they turn light brown. Add the mushrooms
to the pan and sauté them for 2 minutes. Add the tomato paste and the
tomatoes to the pan, and stir the mixture until the tomato paste is
incorporated into the mushrooms and onions.
Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and
thyme into the vegetable mixture. Bring the mushrooms to a simmer,
uncovered, for 25 minutes, or until the mushrooms are tender and the
poaching liquid is reduced and slightly thickened.
Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt
into the mixture, and let it cool to room temperature. Store the marinated
mushrooms and onion in the refrigerator for 1 day before serving.
This marinated mushrooms recipe makes 4 to 6 servings.
From: About.com: French Food
Flickr user MyLifeStory. From about.com