Ingredients

• 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
• Special equipment: cheesecloth; kitchen string

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Instructions

1. 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.
2. 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 and remaining 1 1/2 tablespoons lemon juice.