Greek

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 Source: 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