Greek Mushroom Salad

Try this as a refreshing summer first course, or use as a side salad.

225g small button mushrooms
5 tbsp dry white wine
5 tbsp water
2 tbsp olive oil
juice of 1/2 lemon
1 bay leaf
1 tbsp finely chopped onion
pinch of dried thyme, coriander and fennel
salt and pepper

1. Wash mushrooms and let them dry.
   
2. Put all the remaining ingredients into a saucepan and simmer for 5 minutes.
   
3. If mushrooms are very small, leave them whole, but otherwise cut in halves or quarters. Add to the saucepan and simmer for 5 minutes.
   
4. Leave in liquid to cool, and put into serving bowl.