Sienisaballi (mushroom Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 6 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 2 | T | Lemon juice |
| 1 | lb | Fresh mushrooms, cut in 1/8 |
| inch slices | ||
| 1/2 | c | Whipping cream |
| 2 | T | Grated onion |
| 1 | pn | Sugar |
| 1 | t | Salt |
| 1/4 | t | White pepper |
| Lettuce leaves |
INSTRUCTIONS
In a 2 quart saucepan (not aluminum), boil water and lemon juice. Add mushrooms. Cover pan, reduce heat, and simmer for 2 to 3 minutes. Remove and drain. Pat dry with paper towels. Combine cream, onion, sugar, salt and pepper. May fix early in the day and refrigerate. Before serving, combine dressing and mushrooms. Toss lightly until well coated. Serve on crisp, dry lettuce. Yield: 6 servings. LYNN COATES (MRS. DAVID B.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 27.2mg
Sodium: 402.4mg
Potassium: 279.3mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 2.1g
Protein: 2.9g