- 250 g (1/2 pound) white mushrooms. Choose them small and firm.
- the juice of 2 lemons
- 1/2 cup white wine (a dry one, e.g. Pino Grigio)
- 1/2 cup olive oil
- 1 teaspoon tomato paste
- 1 branch thyme
- 1 bay leaf
- about 20 whole coriander seeds
- salt and pepper
- Clean the mushrooms (cut the end of the stem), wash them and dry them with a paper towel.
- Mix together the olive oil, lemon juice, white wine and tomato paste. Add the whole coriander seeds.
- Bring this sauce to a boil and keep at high heat for one minute.
- Add the mushroom and boil (over medium-high heat) for 8 to 10 minutes, uncovered.
- Let the mushrooms cool down then store in the fridge until it's time to eat!
- You can add 1/2 chopped yellow onion, 1 garlic clove and/or 1 cubed carrot to the sauce. Sautée the veggies first in olive oil, then add the other ingredients and bring the sauce to a boil.
- You can use 2 fresh tomatoes instead of (or in addition to) the tomato paste. Cook the sauce a little longer before adding the mushrooms (otherwise it will be too liquid).
- You can sprinkle the mushrooms with italian parsley once they are cooked.