1 1/2 C. Water

3/4 C. Olive Oil

2 T. Lemon Juice

1 clove Garlic, crushed

1 stalk Celery, diced fine

1 T. White Wine Vinegar

1/4 tsp. Fennel Seed

1/4 tsp. Oregano

3/4 tsp. Coriander

1 bay Leaf

1/4 tsp. Whole Peppercorns

1 tsp. Salt

 

Clean mushrooms and trim off gritty stem end.  In a pan combine all ingredients except mushrooms.  Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes.  Cool and chill at least 24 hours.  Serve at room temperature.

 

Yield:

Calories:

Fat:

Fiber: