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MUSHROOMS A LA GRECQUE

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1 1/2    pound button mushrooms
3          tomatoes
1          tablespoon olive oil
1          tablespoons water
3          tablespoons white wine vinegar
6          coriander seed
1          bay leaf
1          teaspoon thyme
1          clove garlic, crushed

Remove the skins from the tomatoes by making a tiny incision on the surface and covering the tomatoes with boiling water. Leave for one minute then drain water and peel away the skins. Halve the tomatoes, remove the seeds and chop the flesh coarsely. Place the oil, wine, water, coriander seeds, bay leaf, thyme, garlic and seasonings in a pan. Bring to a boil and simmer gently for 5 minutes. Add the mushrooms and tomato flesh, cover the pan and continue cooking for 5 minutes. Remove the vegetables and place on a serving dish. Reduce the wine and oil mixture by boiling for 5 minutes. Pour the thickened mixture over the mushrooms and leave to cool. Serve cold as an appetizer or as a side salad.

Notes: Excellent source of Vitamin C, A, B6, Folacin, Niacin and Iron.
Good source of Vitamin A, B6, B1, and Zinc.

Serves 4
Prep Time: 0:15
Stand Time:0:30+
Total Calories 120
Protein 4g
Carbohydrate 15g
Fat 6g
Cholesterol 0mg
Dietary Fiber 3g
%Calories from Fat 36%

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