For ➍6 cl/4 tbs olive oil
200 g pearl onions, peeled & chopped
500 g white button mushrooms, cleaned & trimmed
1 tbs tomato paste
2 plum tomatoes, coarsely chopped
20 cl dry white wine*
20 cl water
3 tbs lemon juice
2 ts whole coriander seeds
2 ts peppercorns
1 dried bay leaf
2 sprigs thyme
1 tbs fresh dill
1 tbs fresh parsley
1 ts lemon zest
1 ts salt
Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 m, until they turn light brown. Add the mushrooms to the pan and sauté them for 2 m. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated.
Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the mixture. Bring the mushrooms to a simmer, uncovered, for 25 m, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. Store the marinated mushrooms and onion in the refrigerator for 24 h before serving.
Serve on toast, a snack or as an antipasto. Or serve with cold grilled fish or grilled meat.
*Use orange juice for a non-alcoohlic version.
