| 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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