Mushroom à la Grecque

SERVES 4

290 ml | ½ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon dried fennel seed

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450 g | 1 lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1.      Place all the ingredients except the mushrooms and parsley in a saucepan and simmer gently for 15 – 20 minutes.

2.      Add the mushrooms and simmer for 10 minutes then remove.

3.      Reduce the liquid by boiling to about 190 ml | 1/3 pint. Put the mushrooms back and allow to cool.

4.      Check the seasoning and tip into a shallow bowl or dish. Sprinkle with parsley.