| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Appetizers, Diabetic, Microwave, Vegetarian | 20 | Servings |
INGREDIENTS
| 1 | lb | Button Mushrooms |
| 1 | c | Water |
| 1/2 | c | Olive Oil |
| 2 | T | Lemon Juice |
| 2 | Garlic Cloves, minced | |
| 1 | T | Celery Seed |
| 1 | T | White Vinegar |
| 1 | Bay Leaf, crushed | |
| 1 | t | Salt |
| 1/4 | t | Fennel Seed |
| 1/4 | t | Oregano |
| 1/4 | t | Whole Black Pepper |
| slightly crushed |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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