| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
tb |
Lemon juice |
| 1 |
lb |
Fresh mushrooms; cut in 1/8 inch slices |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Grated onion |
| 1 |
pn |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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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