French Mushroom Salad
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
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"