Mushrooms a la Grecque
 This is a good substitute for fatty cheese and nacho chips as an hors dí oeuvre before dinner. Get small mushrooms so guests can pop them into their mouths. Makes 6 to 8 servings.


Ingredients:
2 teaspoons kosher salt
3/4 teaspoons black peppercorns
3/4 teaspoon coriander seeds
3/4 teaspoon fennel seeds
2 bay leaves
A few branches of fresh thyme or 1/2 teaspoon dried
1 whole chile pepper or a pinch of hot pepper flakes
3 cloves garlic, crushed
6 fresh parsley stems
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 pound small mushrooms
1 tablespoon minced fresh parsley


Instructions:
1. Combine all ingredients, except mushrooms and minced parsley, with 1 quart of water in a large saucepan.

2. Bring to a boil and simmer at least 10 minutes, stirring a few times.

3. Add mushrooms to the saucepan, stir, and bring to a boil. Simmer 5 minutes.

4. Turn off heat and let cool to room temperature.

5. Refrigerate several hours or overnight.

6. Bring to room temperature, then drain just before serving. Serve as part of an antipasto spread with parsley or as an hors dí oeuvre with toothpicks.
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