| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Fresh mushrooms |
| 1 | c | Oil (not olive oil) |
| 1/3 | c | Lemon juice |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | tb | Sugar |
| 1 | tb | Poupon mustard |
| 1/2 | c | Crumbled Roquefort cheese |
| 1/4 | c | Diced pimento |
| 1/4 | c | Black olives; sliced |
| Bibb lettuce |
INSTRUCTIONS
Clarion Ledger Recipes, 11/19/97 Slice mushrooms thinly. Rinse and pat dry. Sprinkle with 1 tsp of lemon juice. In bowl, combine remaining lemon juice, oil, mustard, salt, sugar and pepper. Stir in pimento, cheese and olives. Toss with mushrooms and spoon into Bibb lettuce cups. SOURCE: Loveta Byrne Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Nov 19, 1997
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