This is very quick to do but must be done ahead of time to allow it to chill. An unusual addition to a salad buffet, this just begs to be mopped up with crusty bread.
Ingredients
500g baby button mushrooms
150 ml dry white wine
1 tbsp olive oil
the juice of one lemon
1 tablespoon tomato puree
2 tsp coriander
2 bay leaves
salt & pepper
Instructions
Clean, wash and drain the mushrooms.
Heat the oil in a pan and put in the mushrooms. Add the lemon juice, white wine, coriander, tomato puree and bay leaves. Season. Bring to the boil and cook uncovered for 7-8 minutes.
Leave to cool, allowing the mushrooms to soak in the cooking liquid, which forms an integral part of the salad. Refrigerate and serve chilled.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/mushrooms-a-la-grecque/