Marinated Mushrooms and Olives

1/4 teaspoon whole white peppercorns
1/4 teaspoon whole black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1 1/2 cups water
1/4 cup extra-virgin olive oil
3 (4- by 1/2-inch) strips fresh lemon zest
3 1/2 tablespoons fresh lemon juice
3 small shallots, sliced crosswise
1 lb mixed fresh mushrooms such as chanterelle, oyster, and cremini, trimmed and quartered if large
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 cup green olives with pimentos
fresh lemon slices

Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.

Discard cheesecloth bag and zest, then stir salt and ground pepper into broth. Pour through a fine-mesh sieve into bowl with mushrooms. Cool to room temperature and stir in parsley, olives, and remaining 1 1/2 tablespoons lemon juice. Garnish with lemon slices.

Source: Gourmet magazine, July 2004

Prepared by: Margo for the July 2009 meeting.