Mushrooms A La Greque - cooking recipe

Ingredients

2 c. chicken broth
3/4 c. dry white wine
1/2 c. olive oil
1/4 c. lemon juice
2 tsp. salt
3 cloves garlic, halved
1 tsp. thyme
1 1/2 lb. medium mushrooms (about 35), stems trimmed
1 small carrot, sliced
1 small green pepper, diced

Preparation

In large skillet, bring to boil broth, wine, oil, juice, salt, garlic and thyme.
Reduce heat; cover and simmer 15 minutes. Place mushrooms in marinade; cover and simmer 4 minutes or until only slightly cooked.
Remove with a slotted spoon; set aside. Cook carrot in marinade 3 minutes.
Remove.
Add green pepper and cook one minute.
Mix vegetables and divide between 2 hot sterilized 1 pint jars.
Pour in enough marinade to cover.
Close tight.
Refrigerate up to 3 weeks.