Piquant mushroom and vegetable salad

Ingredients: For the marinated mushrooms: 2 tbsp raisins, 600 g white mushrooms, 4 tbsp olive oil, 1 large onion - chopped, 1 tsp whole coriander seeds, 2 tsp  ground coriander, 300 ml dry white wine, 1 bouquet garni (parsley stalks, celery, thyme springs, bay leaf), juice of half lemon, 400 g canned chopped tomatoes, pinch of sugar. For the salad: 1/2 head of cauliflower, 200 g baby leaks, 250 g asparagus tips, 4 tbs Classic vinaigrette (olive oil, mustard, vinegar, lemon juice, salt).

Put the dried fruit in a small bowl and cover with boiled water for 20 min, then drain them.

Twist the stems off the mushrooms and cut any large ones in half. Heat the olive oil in a large pan, Add the onion and the coriander seeds, ground coriander, salt, pepper, and cook until the onion is soften. Add the white wine and bouquet garni. Boil until reduced by half, then add the mushrooms and lemon juice. Cover and boil for 5 min.

Add the tomatoes. Boil until thickened. Add the raisins. Check the seasoning, add sole salt or lemon juice if necessary. Transfer to a bowl to cool, then cover and refrigerate.

Blanch the vegetables in boiling water for 3 min, then refresh in cold water. 

Mix the vegetables with the mushroom sauce and vinaigrette. Serve cold.