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Greek-Style Mushrooms



  • 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


  1. Clean the mushrooms and remove just the soiled end of the stem. Set aside.
  2. 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.
  3. Stir in the mushrooms. Return to the microwave, uncovered, and cook on MEDIUM for 3 minutes. Stir every 60 seconds.
  4. Chill at least 24 hours before serving.
  5. To serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive.

Yield: 20 servings

Per Serving: 56 Cal (85% from Fat, 5% from Protein, 9% from Carb); 1 g Protein; 6 g Tot Fat; 1 g Carb; 0 g Fiber; 9 mg Calcium; 0 mg Iron; 120 mg Sodium; 0 mg Cholesterol


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