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Greek-Style Mushrooms

Greek-Style Mushrooms

Greek-Style Mushrooms

Greek-Style Mushrooms

1 pound button mushrooms

1 cup water

1/2 cup olive oil

2 tablespoons lemon juice

2 garlic cloves, minced

1 tablespoon celery seed

1 tablespoon white vinegar

1 bay leaf, crushed

1 teaspoon salt

1/4 teaspoon fennel seed

1/4 teaspoon oregano

1/4 teaspoon 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.

Yield: 20 servings

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