1. Wash the mushrooms and set aside. 2. 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. 3. Then put in the mushrooms, and simmer for 10 more minutes, uncovered. 4. Remove the mushrooms and place in a serving dish. 5. Boil the liquid until there is only 1 cup. 6. Take out the bay leaf and thyme. 7. Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste. 8. Pour liquid over mushrooms; garnish with chopped parsley. 9. Serve warm, or refrigerate and then serve chilled. 10. *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake. ---------------------------------------------------------------------------
Nutrition
Ingredients
