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