Marinated Mushroom Salad

• 1/4 teaspoon whole white peppercorns
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon coriander seeds
• 1 1/2 cups water
• 1/4 cup extra-virgin olive oil
• 3 (4- by 1/2-inch) strips fresh lemon zest
• 3 1/2 tablespoons fresh lemon juice
• 3 small shallots, sliced crosswise
• 1 lb mixed fresh mushrooms such as chanterelle, oyster, and cremini, trimmed and quartered if large
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• Special equipment: cheesecloth; kitchen string

1. Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots.
2. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes.
3. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes.
4. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.
5. Discard cheesecloth bag and zest, then stir salt and ground pepper into broth.
6. Pour through a fine-mesh sieve into bowl with mushrooms.
7. Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.

whole white peppercorns, whole black peppercorns, fennel seeds, coriander seeds, water, extravirgin olive oil, lemon zest, lemon juice, shallots, mushrooms, salt, ground black pepper, parsley, kitchen string

Taken from www.epicurious.com/recipes/food/views/marinated-mushroom-salad-109648 (may not work)