Categories: Vegetables, Appetizers 
      Yield: 6 servings 
  
    1/2 c  Olive oil 
    1/4 c  Red wine vinegar 
      3 tb Lemon juice 
      1 c  Water 
      2    Garlic cloves, chopped 
      1 ts Thyme, dried 
      1    Bay leaf 
      1 tb Tomato paste 
      1 ts Peppercorns 
      1 ts Coriander seeds (optl) 
      1 lb Mushrooms, small, button 
      1 tb Brandy 
           Salt to taste 
 
----------------------------------GARNISH---------------------------------- 
      2 tb Parsley, chopped or 
           Chives 
  
  Mushrooms keep refrigerated for up to 2 weeks. 
  1. Combine all ingredients except mushrooms, brandy and salt in a large 
  pot. 
  Bring to a boil and simmer for 5 minutes. 
  2. Wipe mushrooms clean. If they are large, cut in halves or quarters. Add 
  to 
  simmering liquid. 
  3. Cook together for 15 minutes or until mushrooms are tender. Remove 
  mushrooms with slotted spoon the boil remaining liquid down about 5-10 
  minutes or until 1/2 cup remains. Stir in brandy and season with salt. 
  Strain 
  over mushrooms and leave overnight. Garnish with parsley or chives before 
  serving.