Ingredients

1 pound button mushrooms
1 C.(s) water
1/2 C.(s) olive oil
2 Tbsp. lemon juice
2 garlic cloves; minced
1 Tbsp. celery seed
1 Tbsp. white vinegar
1 bay leaf; crushed
1 tsp. salt
1/4 tsp. fennel seed
1/4 tsp. oregano
1/4 tsp. whole black pepper slightly crushed

Cooking 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 hrs before serving. To serve: remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)