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Greek-style mushrooms

Yield: 20 Servings

Ingredients:

• 1 lb Button Mushrooms
• 1 c Water
• 1/2 c Olive Oil
• 2 tb Lemon Juice
• 2 Garlic Cloves; minced
• 1 tb Celery Seed
• 1 tb White Vinegar
• 1 Bay Leaf; crushed
• 1 ts Salt
• 1/4 ts Fennel Seed
• 1/4 ts Oregano
• 1/4 ts Whole Black Pepper

Instructions:

-- 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 0-8069-6957-1 ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown

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