|Garlic||2 Clove (10 gm)|
|Olive oil||2 Tablespoon|
|Fennel seed||1 Teaspoon|
|Coriander seed||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Freshly ground white pepper||1 Pinch (If Desired)|
Peel the shallots and garlic cloves.
Halve or quarter the larger shallots, chop the garlic.
Heat the oil in a wide pan.
Saute the shallots and garlic over low heat until translucent.
In a mortar coarsely grind the fennel and coriander seed and add with the mushrooms to the shallots.
Sprinkle with the salt and saute about 5 minutes over low heat, stirring constantly.
Add the wine and basil and simmer 5 more minutes.
Remove the pan from the heat and add the lemon juice.
Season with pepper if desired.