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Serves: 6


  • 1 lb. button mushrooms
    15 pearl onions
    1 1/2 cups white wine
    1 1/2 Tbsp. tomato paste
    1 large lemon
    3 bay leaves
    2 sprigs of thyme (or 1 tsp. dried thyme)
    salt to taste
    1 dozen black peppercorns
    8 or 9 coriander seeds
    3 Tbsp. olive oil


  • Trim the mushrooms and wash them under running water. Rinse them in water with a little lemon juice added to it.

    Peel the pearl onions, leaving them whole. Put the mushrooms and onions in a saucepan with the wine, the tomato paste, the lemon slices, and all the herbs and spices.

    Add enough water so that everything is covered. Put the pot on medium heat and let it simmer for 20 to 30 minutes.

    When the mushrooms are done, take the pot off the heat and let it cool. Stir in the olive oil. Pour the mushrooms into a serving dish and keep in the refrigerator until serving time.
Greek mushroom salad

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