Redux Old-Fashioned Church-Picnic Mushroom Salad

2 bay leaves
2 teaspoons of coriander seeds
1 tablespoon of black peppercorns
1 teaspoon of fennel seeds
2 cups of water
½ cup of extra-virgin olive oil
¼ cup of dry white wine
2 tablespoons of red wine vinegar
4 cloves of garlic
2 teaspoons of your favorite salt
10 ounces of button mushrooms
2 medium portobellos, stems and gills removed
4 ounces of small shiitakes
¼ cup of shopped fresh parsley

12 Boston lettuce leaves (Us you favorite greens, Keeping in mind, some lettuces and greens go better with certain mushrooms.)

Tie the bay leaves, the coriander seeds, the peppercorns, and the fennel seeds in a cheesecloth.

Combine the water, the olive oil, the wine, the vinegar, the garlic and the salt in a medium sized saucepot. Add the cheesecloth containing bay leaves and the seeds.

Heat the liquid to the boil, reduce the heat to simmer, cover, and cook for 20 minutes.

Cut all the mushrooms in to equal, bite-sized pieces.

Add the mushrooms to the pot. Stir until the mushrooms have wilted enough to be covered by the liquid.

Cover and simmer for 10 minutes.

Remove from the heat, keep covered and cool to room temperature.

Remove and discard the seasoning bag from the mushrooms. Stir the parsley into the mushrooms.

Arrange the lettuce leaves on 6 salad dishes. Using a slotted spoon, place the mushrooms on the lettuce leaves.

Serve at room temperature.