Preparation Time: 15 minutes
Cooking Time: 10 minutes
Make Ahead: 24 hours
1/2 cup dry white wine
2 shallots, finely minced
1 bay leaf
1/2 teaspoon coriander seeds
1/2 teaspoon dried thyme
Dash Hungarian paprika or cayenne
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound mushrooms with stems, trimmed and quartered or sliced
1/2 tablespoon fresh lemon juice
1/3 cup minced fresh parsley
Combine first eight ingredients in 3-quart heavy-bottomed casserole. Add mushrooms, cover, and cook over medium heat about 8 minutes. Remove mushrooms, and place in small serving bowl; chill. Reduce liquid by half. Add with lemon juice and parsley to chilled mushrooms before serving.
Domain is a supplement to the March 1990 issue of Texas Monthly.