Greek-Style Mushrooms

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Greek-Style Mushrooms

 

1 lb. button mushrooms

1 cup water

1/2 cup olive oil

2 tbsps. lemon juice

2 garlic cloves, minced

1 tbsp. celery seed

1 tbsp. white vinegar

1 vay leaf, crushed

1 tsp. salt

1/4 tsp. fennel seed

1/4 tsp. oregano

1/4 tsp. 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 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. Serves 2.

 

 

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