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Greek-Style Mushrooms |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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 - 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
From: 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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