Mushrooms Poached With Coriander And Lemon

• 2 cups water
• 23 cup fresh lemon juice
• 13 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds, crushed
• 2 cloves garlic, peeled and thinly sliced
• 10 ounces small white mushrooms, cleaned and trimmed
• 1 tablespoon chopped Italian parsley

1. Combine the water, lemon juice, olive oil, salt, peppercorns, coriander seeds and garlic in a medium saucepan and bring to a boil.
2. Lower the heat and simmer for 10 minutes.
3. Add the mushrooms and simmer for 10 minutes longer.
4. Set the mushrooms aside to cool in the liquid.
5. Refrigerate overnight.
6. Just before serving, gently heat the mushrooms in the liquid.
7. Remove with a slotted spoon, divide among 4 plates and sprinkle with the parsley.

water, lemon juice, olive oil, kosher salt, black peppercorns, coriander seeds, garlic, white mushrooms, italian parsley

Taken from cooking.nytimes.com/recipes/7952 (may not work)