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 till ready to serve. Vegetarian Times Cookbook"