Mushrooms A La Grecque

• 2 tomatoes, peeled and coarsely chopped
• 1 1/3 cups extra virgin olive oil
• 1 1/4 cups dry vermouth or 1 1/4 cups dry white wine
• 2 shallots, diced
• 1 clove garlic, minced
• 6 coriander seeds, crushed
• 1 bay leaf
• 1 sprig thyme
• 1 cup mineral water
• 1 lb button mushrooms or 1 lb white mushroom
• 2 teaspoons fresh lemon juice
• 1 pinch sugar
• sea salt
• black pepper
• 1 tablespoon chopped parsley

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.

tomatoes, extra virgin olive oil, white wine, shallots, clove garlic, coriander seeds, bay leaf, thyme, water, button mushrooms, lemon juice, sugar, salt, black pepper, parsley

Taken from www.food.com/recipe/mushrooms-a-la-grecque-22191 (may not work)