If mushrooms are not small, cut in halves or quarters.
1 1/2 pounds tinyl white mushrooms
1/2 cup olive oil
5 ounces chopped onions
juice of 1 lemon
1/2 cup white wine
2 tablespoons tomato paste
1 sprig thyme
6 parsley stems
1 teaspoon coriander seeds
1 teaspoon peppercorns
2 bay leaves
Clean mushrooms, rinse in water, drain.
In a medium pot, combine oil and chopped onions. Simmer for 5 minutes. Add mushrooms. Add lemon juice, tomato paste and white wine.
Combine herbs and spices in a cheese cloth.
Add to mushrooms. Cover and simmer for 5-6 minutes. Uncover. Transfer to a bowl. Chill.