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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)