Athenian Mushrooms

• 3 Tbs. olive oil
• 1 large onion, diced
• 2 cups dry white wine
• 1 cup tomato juice
• 2 bay leaves
• 2 tsp. coriander seeds, coarsely crushed
• 1 tsp. ground coriander
• 1 lb. wild mushrooms, ends trimmed
• Salt and freshly ground black pepper to taste
• Several paper-thin slices black truffle for garnish, optional

1. Heat oil in large skillet or wok over medium heat.
2. Add onion, cover and cook until translucent, stirring occasionally.
3. Add wine, tomato juice, bay leaves, coriander seeds and ground coriander.
4. Bring to a boil, and cook until mixture is reduced to 3/4 cup.
5. Add mushrooms, and continue to cook for 2 minutes, stirring constantly.
6. Cook completely, stirring occasionally.
7. Season with salt and pepper to taste.
8. Remove from heat, cover and refrigerate for one day.
9. Remove from refrigerator about 30 minutes before serving.
10. To serve, drain mushrooms, and arrange on platter or in bowl.
11. Alternatively, use mushrooms in salad.

olive oil, onion, white wine, tomato juice, bay leaves, coriander seeds, ground coriander, wild mushrooms, salt, black truffle

Taken from www.vegetariantimes.com/recipe/athenian-mushrooms/ (may not work)