| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Salads, French, Vegetables |
4 |
Servings |
INGREDIENTS
| 12 |
|
Mushrooms |
| 1 |
c |
Olive oil |
| 12 |
sm |
Pearl onions |
| 2 |
sm |
Boston lettuce heads |
| 2 |
lg |
Tomatoes |
| 2 |
|
Celery stalks, diced |
| 1 |
sm |
Lemon, juiced |
| 2 |
ts |
Tomato paste |
| 1 |
|
Sprig fresh thyme, chopped |
| 1 |
|
Bay leaf |
| 1 |
ts |
Coriander seeds |
| 4 |
oz |
Dry white wine |
|
|
Salt & pepper |
INSTRUCTIONS
Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c
oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice
tomatoes. Add to a frying pan with celery, lemon juice, tomato paste,
thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for
20 to 25 minutes. Onions should be tender.
Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid
boil for 4 minutes. Pour over mushrooms & chill till ready to serve.
Vegetarian Times Cookbook"
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