Summary

Ingredients

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

Print Recipe Pin Recipe

Instructions

1. Clean the mushrooms, leave the small ones whole, cut the larger ones in half. Mix white wine, salt, pepper, lemon juice, thyme, bay leaf, coriander (mash a little beforehand with a wide knife or mortar), pour over the mushrooms and let it steep for approx. 1 hour.
2. Let the chopped onions and garlic, squeezed through the press, turn light brown in the oil, then add the mushrooms and marinade. Warning: when it starts to boil, there will be a large amount of liquid in the pan. Reduce this by boiling in an open pot until there is only about the amount of a salad marinade left. Then mix in the skinned, pitted and cut tomatoes and let them steep for a short time. Finally fold in the parsley.
3. If it tastes lukewarm as well as cold, you can prepare it several days in advance.
4. Ideal for antipasti buffet.