recipe ingredients
1 quart water
2 tsp. kosher salt
3/4 tsp. black peppercorns
3/4 tsp. coriander
3/4 tsp. fennel
2 bay leaves
1/2 tsp. dried thyme
1 whole chili pepper or a pinch of hot pepper flakes
3 cloves garlic
6 fresh parsley sprigs
juice of one lemon
4 tsp. olive oil
1 pound mushrooms
1 Tbsp. minced fresh parsley

recipe directions
Combine all ingredients except mushrooms and minced parsley. Bring to a boil and simmer at least 10 minutes. Add mushrooms and bring to a boil again, then simmer 5 minutes, stirring occasionally. Remove from heat then let cool to room temperature. Refrigerate several hours or overnight. Serve as an appetizer.

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