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Greek-Style Mushrooms

Submitted by c2222

YIELD

20 servings

PREP

20 min

COOK

10 min

READY

1470 min

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

Comments

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Nutrition Facts

Serving Size 44g (1.6 oz)

Amount per Serving

Calories 56 89% 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?

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