Ingredients

12 each mushrooms
1 C.(s) olive oil
12 small pearl onions
2 small boston lettuce heads
2 large tomatoes
2 each celery stalks, diced
1 small lemon, juiced
2 tsp. tomato paste
1 each sprig fresh thyme, chopped
1 each bay leaf
1 tsp. coriander seeds
4 ounce(s) dry white wine
salt and pepper

Cooking Instructions

Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c oil till soft. Set aside to drain. Peel onions, quarter lettuce and slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine and the rest of the oil. Season and simmer for 20 to 25 minutes. Onions should be tender. Remove mushrooms to a shallow dish and bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms and chill until ready to serve.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: