1 lb Mushrooms
1/4 c White wine
2 tb Lemon juice
2 tb White wine vinegar
2 tb Olive oil
1/4 c Minced shallots or onions
1 tb Minced garlic
1/2 ts Ground coriander
Salt; to taste White pepper; to taste RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK