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French Mushroom Salad

 12 ea Mushrooms
1 c Olive oil
12 sm Pearl onions
2 sm Boston lettuce heads
2 lg Tomatoes
2 ea Celery stalks, diced
1 sm Lemon, juiced
2 ts Tomato paste
1 ea Sprig fresh thyme, chopped
1 ea Bay leaf
1 ts Coriander seeds
4 oz Dry white wine
 Salt & pepper

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 & slice tomatoes.
Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil.
Season & simmer for 20 to 25 minutes.
Onions should be tender.
Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes.
Pour over mushrooms & chill til lready to serve.
"Vegetarian Times Cookbook"

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