|Fresh mushrooms||12 Ounce, sliced|
|Onion||1 Medium, thinly sliced|
|Green pepper||1 , cut into strips|
|Garlic||1 Clove (5 gm), minced|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Stuffed green olives||1⁄4 Cup (4 tbs), chopped|
|Parsley flakes||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Whole thyme||1⁄8 Teaspoon|
1. In a 2 quart casserole, mix all the ingredients together.
2. Cover and microwave on high for 5 to 7 minutes or until vegetables become tender and crisp. Stir it once halfway through cooking.
3. Refrigerate for 6 to 8 hours. Drain excess liquid.
4. Serve Pickled Mushrooms with a rice preparation or bread.