Athenian Mushrooms

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 cups dry white wine
• 1 cup tomato juice
• 2 teaspoons coriander seeds, coarsely crushed
• 1 teaspoon ground coriander
• 2 bay leaves
• 1 lb wild mushroom, ends trimmed
• salt
• fresh ground black pepper
• paper thin slices black truffle, for garnish

1. Let the oil get heated in a large skillet or wok over med heat.
2. Add in onion; cover and cook for about 8 minutes or until translucent, stirring occasionally.
3. Add in the wine, tomato juice, coriander seeds, ground coriander, and bay leaves; bring to a boil; cook until the mixture is reduced to 3/4 cup.
4. Add in the mushrooms; continue to cook for 2 minutes, stirring constantly.
5. Cook completely, until the mushrooms are tender, stirring occasionally; season to taste with salt and pepper.
6. Remove pan from heat; cover and refrigerate for 1 day.
7. Remove from the refrigerator 30 minutes before serving.
8. To serve: drain mushrooms, arrange them on a platter or in a bowl; garnish with truffles, if desired.

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

Taken from www.food.com/recipe/athenian-mushrooms-166821 (may not work)