Title: Greek Mushroom Salad
Categories: Salad Greek Side dish
Yield: 4 Servings
| 8 | oz | Small button mushrooms |
| 5 | tb | Dry white wine |
| 5 | tb | Water |
| 5 | tb | Olive oil |
| | | Juice of half a lemon |
| 1 | | Bay leaf |
| 1 | tb | Chopped onion |
| 1 | pn | Thyme |
| 1 | pn | Coriander |
| 1 | pn | Fennel seeds |
| | | 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.