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Greek Mushroom Salad

ethnic, salads, side dishes

8 oz small button mushrooms
5 tablespoon dry white wine
5 tablespoon water
5 tablespoon olive oil
1 juice of half a lemon
1 each bay leaf
1 tablespoon chopped onion
1 pinch thyme
1 pinch coriander
1 pinch fennel seeds
1 salt & pepper

Wipe the mushrooms, but do not peel them. Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their size. Add to the saucepan & simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve. Mary Norwak, "Salads"

Yield: 4 servings

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