12 ea Mushrooms 1 c Olive oil 12 sm Pearl onions 2 sm Boston lettuce heads 2 lg Tomatoes 2 ea Celery stalks, diced 1 sm Lemon, juiced 2 ts Tomato paste 1 ea Sprig fresh thyme, chopped 1 ea Bay leaf 1 ts Coriander seeds 4 oz Dry white wine Salt & pepper 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 till ready to serve. Vegetarian Times Cookbook"