| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Mushrooms, fresh sliced |
| 1 | c | Water |
| 1 | T | Lemon juice |
| 1/4 | c | Heavy cream |
| 1 | T | Onion, grated |
| 1 | pn | Sugar |
| 1/2 | t | Salt |
| 1/8 | t | White pepper |
| Lettuce leaves |
INSTRUCTIONS
In a 1 quart saucepan bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce heat and simmer gently for 2 to 3 minutes. Remove from heat, drain mushrooms and pat dry with paper towels. In a 1 quart salad bowl, combine the heavy cream, grated onion, sugar, salt and pepper. Add the mushrooms and toss lightly in the dressing until they are well coated. Serve as a salad on crisp, dry lettuce.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”
Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 20.4mg
Sodium: 302.5mg
Potassium: 219.1mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.7g
Protein: 2.2g