Yield: 20 servings
1 pound button mushrooms
1 cup water
1/2 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon celery seed
1 tablespoon white vinegar
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon oregano
1/4 teaspoon whole black pepper, 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 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. Per Serving: 56 Cal (85% from Fat, 5% from Protein, 9% from Carb); 1 g Protein; 6 g Tot Fat; 1 g
