Greek Champignons

Preparation:

Preparation: Combine the small onions, the scraped and sliced carrot, the peeled garlic cloves, the coriander seeds and the fennel seeds, the peppercorns, the parsley and the thyme in a saucepan; add the salt and the oil and wet everything with the wine and a large glass of water. Cover the saucepan, bring to the boil then lower the heat and let it simmer gently for about twenty minutes. In the meantime, clean the mushrooms by discarding the earthy part of the stem and wash them quickly. Leave the small ones whole and divide the larger ones into two or four parts so that they cook evenly. When the aromatic broth is ready, add the lemon juice and the mushrooms and continue cooking for about ten minutes. After this time, pour the contents of the saucepan into a bowl and leave to cool. Mushrooms cooked in this way, kept covered and in a cool place, can be kept for a few days and are generally served as an appetizer alone or together with cured meats.