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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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GREEK STYLE MUSHROOMS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cullen Estate in Allen, Texas in 1984. Ingredients:
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 |
Directions:
1. Clean mushrooms and remove just the soiled end of the stem then set aside.
2. Combine remaining ingredients in a microwave casserole dish.
3. With microwave on high cook 6 minutes the remove and cover with plastic wrap.
4. Allow to rest 5 minutes then stir in mushrooms.
5. Return to microwave uncovered and cook on medium for 3 minutes stirring every 60 seconds.
6. Chill at least 24 hours before serving.
7. To serve remove mushrooms with a slotted spoon and place on a bed of parsley of endive.
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