| PICKLED MUSHROOMS 12 oz. fresh button mushrooms, washed and sliced ¼ inch thin 1 green pepper, cut into thin strips ½ cup red wine vinegar ¼ cup stuffed green olives, chopped ½ teaspoon salt 1/8 teaspoon whole thyme 1 medium onion, sliced ¼ inch thin 1 clove garlic, minced fine 3 tablespoons olive oil 1 teaspoon black pepper 1 bay leaf Combine all ingredients in a 2-quart glass casserole dish. Cover. Microwave at high 5 to 7 minutes, or until vegetables are tender-crisp, stirring after half the cooking time. Refrigerate 6 to 8 hours. Drain and serve. |