| 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 |
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 |
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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