Recipe - Greek-Style Mushrooms

1 pound Button Mushrooms
1 cup Water
One half cup Olive Oil
2 tablespoon Lemon Juice
2 Garlic Cloves; minced
1 tablespoon Celery Seed
1 tablespoon White Vinegar
1 Bay Leaf; crushed
1 teaspoon Salt
One fourth teaspoon Fennel Seed
One fourth teaspoon Oregano
One fourth teaspoon Whole Black Pepper
slightly crushed

Clean the mushrooms and remove just the soiled end of the stem. Set aside.

Combine the remaining ingredients (not the mushrooms) in a 2 quart 2 L)
microwave casserole or bowl.

With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the
microwave, and cover with a lid or plastic wrap. Allow to rest for 5
minutes.

Stir in the mushrooms. Return to the microwave, uncovered, and cook on
MEDIUM for 3 minutes. Stir every 60 seconds.

Chill at least 24 hours before serving. To serve: Remove the mushrooms
with a slotted spoon and place them on a bed of parsley or endive.

One Serving: Calories: negligible Carbohydrates: negligible

Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary Jane
Finsand
Sterling Publishing (1989), ISBN 0806969571,
ISBN 0806969601 (pbk.)

Shared by: Norman R. Brown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini