Instructions: Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato puree, wine, 1/4 cup water, cloves and saffron and season with salt and pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry.

Add the mushrooms to the pan, then cover and simmer for a further 5 minutes. Remove from the heat and, still covered, allow to cool. Serve cold, sprinkled with chopped parsley.

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