Greek-Style Mushrooms Recipe

pstrongServes 20/strong/p
li1 lb Button Mushrooms/li
li1 cup Water/li
li1/2 cup Olive Oil/li
li2 tbsp Lemon Juice/li
li2 Garlic Cloves, minced/li
li1 tbsp Celery Seed/li
li1 tbsp White Vinegar/li
li1 Bay Leaf, crushed/li
li1 tsp Salt/li
li1/4 tsp Fennel Seed/li
li1/4 tsp Oregano/li
li1/4 tsp Whole Black Pepper - slightly crushed/li
liClean the mushrooms and remove just the soiled end of the stem./li
liSet aside./li
liCombine the remaining ingredients (not the mushrooms) in a 2-quart microwave casserole or bowl./li
liWith the microwave on HIGH, cook for 5 to 6 minutes./li
liRemove from the microwave, and cover with a lid or plastic wrap./li
liAllow to rest for 5 minutes./li
liStir in the mushrooms./li
liReturn to the microwave, uncovered, and cook on MEDIUM for 3 minutes./li
liStir every 60 seconds./li
liChill at least 24 hours before serving./li
liTo serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive./li
h3Nutritional Information and Food Exchanges/h3
liCalories: Negligible/li
liCarbohydrates: Negligible/li
liExchange: Negligible/li
pRecipe from the Diabetes Microwave Cookbook by Mary Jane Finsland/p
pRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this Greek-Style Mushrooms recipe is not appropriate for diabetics, please contact us and we will review your suggestions./p


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