Greek-style mushrooms

Ingredients for 10 servings:

• 1,200 g mushrooms, small
• 1 lemon(s), juice
• ½ liter white wine
• 1 tsp thyme leaves, fresh
• 2 bay leaves
• 20 coriander seeds
• 2 beefsteak tomatoes
• 1 bunch parsley, chopped
• 1 cup(s) olive oil
• 2 onions
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Clean the mushrooms, leaving small ones whole and halving larger ones. Mix the white wine, salt, pepper, lemon juice, thyme, bay leaves, and coriander (crushed a little with a broad knife or mortar beforehand), pour over the mushrooms, and let stand for about 1 hour. Brown the chopped onions and pressed garlic in the oil until light brown, then add the mushrooms and marinade. Caution: When it starts to boil, there will be a lot of liquid in the pot. Reduce this by simmering it uncovered until only the amount of liquid remains. Then stir in the peeled, seeded, and finely chopped tomatoes and let stand briefly. Finally, stir in the parsley. Tastes just as good lukewarm as cold and can be prepared several days in advance. Ideal for an antipasti buffet.