Greek Mushroom Salad

Course : Salads
Serves: 4
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8 ounces small button mushrooms
5 tablespoons dry white wine
5 tablespoons water
5 tablespoons olive oil
1/2 medium half a lemon -- juice of
1 piece bay leaf
1 tablespoon chopped onion
1 dash thyme
1 dash coriander
1 dash fennel seeds
1 teaspoon salt andamp -- pepper

Preparation / Directions:

Wipe the mushrooms, but do not peel them. Put all the remaining ingredients into a saucepan andamp; 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 and simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.

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