Ingredients
- 160 gr mushrooms
- 60 ml wine (white)
- 30 ml wine vinegar (white)
- 30 ml lemon juice
- 30 gr shallots (minced)
- 30 ml olive oil
- 8 gr garlic (minced)
- 1 gr coriander (ground)
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
