Categories: Salads, French 
      Yield: 4 servings 
  
     12 ea Mushrooms                           2 ts Tomato paste 
      1 c  Olive oil                           1 ea Sprig fresh thyme, chopped 
     12 sm Pearl onions                        1 ea Bay leaf 
      2 sm Boston lettuce heads                1 ts Coriander seeds 
      2 lg Tomatoes                            4 oz Dry white wine 
      2 ea Celery stalks, diced                     Salt & pepper 
      1 sm Lemon, juiced                   
  
  Clean mushrooms.  Leave caps whole, but chop stems coarsely.  Fry in 1/2 c 
  oil till soft.  Set aside to drain.  Peel onions, quarter lettuce & slice 
  tomatoes.  Add to a frying pan with celery, lemon juice, tomato paste, 
  thyme, bay leaf, coriander, wine & the rest of the oil.  Season & simmer 
  for 20 to 25 minutes.  Onions should be tender. 
   
  Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid 
  boil for 4 minutes.  Pour over mushrooms & chill til lready to serve. 
   
  "Vegetarian Times Cookbook"