3 stalks celery, diced
2 medium carrots, diced and sliced
1 medium onion, sliced
1 1/2 teaspoons minced garlic
3 teaspoons lemon juice
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
1 cup chopped fresh parsley
1 cup mushrooms
1 cup butter or margarine
1 (4 ounce) can crushed pineapple, drained
Heat oil in skillet over medium heat. Stir in celery and carrot. Cook, stirring occasionally, for 10 minutes.
Saute onion and garlic in pan juices until golden. Stir in lemon juice, salt, olive oil and oregano. Remove from heat. Stir in basil, parsley, mushrooms and butter or margarine. Cook for 10 minutes.
Stir in pineapple and cook for 10 minutes more.