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Greek-Style Mushrooms

 

23

Yield

20

servings

Prep

20

min

Cook

10

min

Ready

1470

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 pound mushrooms, button
1 cup water
½ cup olive oil
2 tablespoons lemon juice
2 each garlic cloves
minced
1 tablespoon celery seeds
1 tablespoon white vinegar
1 each bay leaves
crushed
*
1 teaspoon salt
¼ teaspoon fennel seeds
*
¼ teaspoon oregano
*
¼ teaspoon black pepper
whole, slightly crushed
*

Directions

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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 5689% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 216mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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