Marinated Mushrooms

• 1/4 cup olive oil
• 8 ounces pearl onion, peeled
• 1 pound button mushrooms, cleaned and trimmed
• 1 tablespoon tomato paste
• 2 plum tomatoes, coarsely chopped
• 3/4 cup dry white wine
• 3/4 cup water
• 3 tablespoons lemon juice
• 2 teaspoons whole coriander seeds
• 2 teaspoons peppercorns (any variety)
• 1 dried bay leaf
• 2 sprigs thyme
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 1 teaspoon lemon zest
• 1 teaspoon salt

1. Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. 
2. Add the mushrooms to the pan and sauté them for 2 minutes. 
3. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions.
4. Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. 
5. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
6. Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. 
7. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving.