Greek-Style Mushrooms
23
23
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.
