Ingredients

1 lb. button mushrooms
1 C. water
1/2 C. 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 mushrooms and remove soiled end of stems; set aside. Combine remaining ingredients (not mushrooms) in a 2-quart microwave casserole. With microwave on high, cook for 5 to 6 minutes. Remove from microwave; cover with a lid or plastic wrap. Allow to rest 5 minutes. Stir in mushrooms. Return to microwave, uncovered; cook on medium 3 minutes. Stir every 60 seconds. Chill at least 24 hours before serving. To serve: Remove mushrooms with a slotted spoon and place on a bed of parsley or endive.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)