Mushrooms A La Grecque

[Starters]

425ml/¾ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon chopped fresh fennel

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450g/1lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1. Place all ingredients except mushrooms and parsley in a pan and simmer gently for 15-20 minutes.

2. Add mushrooms and simmer for another 10 minutes, then remove.

3. Unless it tastes very strong, reduce the liquid by boiling to about 190ml/1/3 pint. Put the mushrooms back and allow to cool.

4. Check seasoning and tip into a bowl or dish. Sprinkle with parsley.