Ingredients
- 2 garlic (cloves)
- 1 bay leaf
- 1 c water
- 1 lb button mushrooms
- 1/2 c olive oil
- 2 tb lemon juice
- 1 tb vinegar (white)
- 1 tb celery seed
- 1 ts salt
- 1/4 ts black pepper (whole)
- 1/4 ts fennel seed
- 1/4 ts oregano
-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
